Sheet Pan Chicken with a Lemon Feta Sauce

Sheet pan chicken and potatoes is a simple yet delicious dish that's perfect for a fuss-free dinner. Made by roasting seasoned chicken pieces and potato wedges together on a single sheet pan in the oven, this recipe emphasizes convenience and flavor.

We elevate this dish even more with the marinated olives and basil lemon feta sauce.

The Lemon Basil Feta Sauce is a wonderfully tangy and herby condiment that brings a burst of fresh, Mediterranean flavors to any dish it accompanies. Made from crumbled feta cheese blended until smooth with the bright zest and juice of a lemon, this sauce gets its fragrant depth from freshly chopped basil leaves. Whisked together with a touch of olive oil, it transforms into a creamy, luscious mixture that perfectly complements the roasted, savory notes of dishes like sheet pan chicken and potatoes. This sauce adds a lively, aromatic twist that can elevate a simple meal into something special with its combination of salty, tangy, and herbal notes.Sheet pan chicken and potatoes is a simple yet delicious dish that's perfect for a fuss-free dinner. Made by roasting seasoned chicken pieces and potato wedges together on a single sheet pan in the oven, this recipe emphasizes convenience and flavor.

Ingredients:

Chicken Marinade:

• 5-6 boneless skinless chicken thighs

• 3 tbsp olive oil

• 1/2 cup plain greek yogurt

• 2 tbsp balsamic vinegar

• 2 tbsp dijon mustard

• 1 tbsp fresh oregano (or dried)

• 1 tbsp smoked paprike

• 6 gloves garlic, minced

• 1 shallot, chopped

• 1/2 lemon juiced

• salt and pepper to taste

• 1 lb yellow potatoes, Halved

Lemon Basil Feta Sauce:

• 1/2 block feta cheese

• 1/2 cup plain greek yogurt

• 2-3 tbsp olive oil

• 1 garlic clove

• 1/4 cup fresh basil

• salt and pepper to taste

Marinated Green Olives:

• 1 cup green pitted olives

• 1/4 olive oil

• 1/2 cup mix of fresh oregano, dill and basil, chopped

• 1/2 lemon juiced

• 1/4 cup feta cheese, crumbled

Directions:

1. Start by mixing all your chicken marinade ingredients together with your chicken thighs, save for the potatoes and set aside.

2. Preheat oven to 425. Halve potatoes and arrange on sheet pan with olive oil, salt and pepper.

3. Add chicken to sheet pan in between potatoes and roast for 25-30 minutes and until chicken is cooked through.

4. While the chicken and potatoes are cooking, assemble your feta sauce. Combine all ingredients into food pressor, and mix until combined. Adding salt and pepper to taste and more olive oil if you don't like the consistency.

5. In a separate bowl combine all ingredients for olives and set aside.

6. When chicken has cooked all the way through and potatoes are soft, top with feta sauce and olives. I served mine with lemon butter herb rice!