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Lemon Sheet Pan Chicken with Feta Sauce

Active Time: 15 minutes
Total Time: 45 minutes
  • Gluten Free
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Why we love it:

I find myself constantly returning to sheet pan dinners! This recipe calls for the chicken to have the backbone removed (spatchcocked). If you have a butcher they’ll do this for you; or if you’re up for it, search instructions on YouTube. Or, if you have time, just roast a whole chicken, same process, just takes a little longer. If none of those are good options, just buy chicken parts - leg, thighs, and skin-on breasts.
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Ingredients

  • 1 Chicken, Whole (3.5 pounds or so, ideally backbone removed)
  • 1 pound Fingerling Potatoes
  • 1 bunch Asparagus
  • 1 Tablespoon Kosher Salt (divided)
  • 1 teaspoon Extra Virgin Olive Oil
  • 1⁄2 cup Plain Greek Yogurt
  • 4 ounces Feta Cheese
  • 1 clove Garlic
  • 1 Lemon (juice, divided)
  • 1⁄2 cup Fresh Parsley (flat leaf)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425
  • 2. PREP

    Place the chicken on a rimmed baking sheet. Wash the potatoes and if they’re longer than about 2.5 inches, slice them in ½ on a sharp angle; place in a bowl. Trim off the bottom ends of the asparagus (usually about 1.5 inches is enough) and place on a dish.

    Zest the lemon over the chicken and add a little to the potatoes, too. Sprinkle the chicken liberally with salt; add about ½ teaspoon salt to the potatoes, and a pinch to the asparagus.

    Drizzle the potatoes, chicken, and asparagus with the olive oil giving most of it to the potatoes. Toss potatoes to coat and set aside.

    Rub the chicken so its evenly coated with olive oil and salt. Place in the oven.

  • 3. ROAST

    Roast the chicken for 15 minutes. Slide out the pan and spread the potatoes around the chicken. Return to the oven and roast for another 25 minutes. Slide out the pan once more and add the asparagus to the pan. Roast for a final 6 minutes.

  • 4. SAUCE

    While everything is roasting, make the sauce. Add the yogurt to a small bowl. Add the feta. Mince the garlic and add it to the bowl. Mash with a fork until the feta is in small pieces. Juice ½ of the lemon into the sauce, stir and set aside.

  • 5. PARSLEY

    Chop up the parsley and set aside.

  • 6. SERVING

    When the pan is cooked, juice the other ½ lemon over the chicken. Sprinkle the parsley on top. Slice the chicken off the bone and spoon sauce over top to taste.

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Substitutions

  • DAIRY FREE:
    use coconut or almond yogurt and omit the cheese, into the yogurt add the garlic, ½ a lemon and also add a grated cucumber
  • WHOLE CHICKEN:
    use chicken pieces, leg thigh or breast. If you try boneless skinless, cook for only about 20 minutes total, so add the potatoes from the very beginning, and be aware that it will cook through and taste ok but skinless chicken won't ever get browned with this method
  • FINGERLINGS:
    any potato works here. Russets cook quickly so add them accordingly, but the best options are waxy potatoes like yukon gold, baby red potatoes, or baby white potatoes
  • ASPARAGUS:
    any green vegetable of choice, cook accordingly
  • FETA:
    goat cheese, blue cheese
  • PARSLEY:
    omit or use cilantro, tarragon, or basil

Prep Ahead & Use It Up

Make the feta sauce; keeps for 1 week in the fridge

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