Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce

halfbakedharvest.com

Leslie Hargett

6 tablespoons extra virgin olive oil, plus more for serving

2 tablespoons Dijon mustard

4 cloves garlic, minced or grated (or 1 teaspoon garlic powder)

1 medium shallot, finely chopped (or 1 teaspoon onion powder)

2 tablespoons chopped fresh rosemary (or 1 tablespoon dried rosemary)

1 teaspoon smoked paprika

juice and zest of 1 lemon

kosher salt and black pepper

2 pounds boneless chicken breasts or thighs

3 to 4 medium russet potatoes, cut into 2 inch pieces

1 tablespoon raw sesame seeds

kosher salt and black pepper

1 small bunch asparagus, ends trimmed

subheading: FETA SAUCE:

4 to 6 ounces feta cheese

¼ cup plain Greek yogurt

1 clove garlic grated

juice from 1 lemon

¼ cup chopped fresh tender herbs, such as dill, basil, or parsley (or 2 tablespoons dried herbs)

¼ teaspoon smoked paprika

1 pinch crushed red pepper flakes

Directions at halfbakedharvest.com

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