Sheet pan lemon rosemary chicken

Published: 2025-06-13

Last Updated: 2025-07-23

Tags:

• entrees
• recipes
• chicken

Info	Amount
Prep Time	20 min
Cook Time	30 min
Yields	6 servings

Equipment

• measuring cups and spoons
• 1 medium mixing bowl
• 3 sheet pans

Ingredients

Chicken and marinade

Quantity	Item
1/3 cup	olive oil
2 Tbsp	Dijon mustard
4 cloves	garlic, minced
1	shallot, finely chopped
2 Tbsp	rosemary
1 tsp	paprika
1	lemon, zested and juiced
	Kosher salt
	black pepper
1 kg	chicken breasts 1

Vegetables

Quantity	Item
3	Russet potatoes, chunked
1 Tbsp	sesame seeds
	Kosher salt
	black pepper
1 bunch	asparagus, trimmed
	olive oil

Feta sauce

Quantity	Item
100 g	feta
1/4 cup	Greek yogurt
1 clove	garlic, grated
1	lemon, zested and juiced
1/4 cup	basil, parsley, or other tender herbs
1/4 tsp	paprika

Directions

1. Preheat oven to 220 C (425 F)
2. Mix the marinade ingredients together in a medium mixing bowl.
   1. Once combined, add in the chicken ²
   2. Let sit for 20 min
3. On a rimmed baking sheet, toss potatoes with olive oil and sesame seeds.
   1. Season with sesame seeds, salt, and pepper.
   2. Roast for 20 min while the chicken is marinading.
4. Remove potatoes from the oven, place chicken and asparagus on the sheet.
   1. Drizzle in olive oil and add additional salt and pepper to taste.
   2. Roast for 20 min, or until the chicken is cooked through, removing asparagus as needed.
5. Combine all sauce ingredients in a small bowl while the chicken is roasting.
6. Add potatoes and/or asparagus back to the oven for the last few minutes to ensure everything is a consistent temperature, then serve.

References

1. Original recipe: Half-baked Harvest