Lemon Sheet Pan Chicken with Feta Sauce
- Gluten Free
Why we love it:
- 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)
1. PREHEAT THE OVEN TO 425
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.
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.
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.
Chop up the parsley and set aside.
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.