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- 6 tbsp olive oil
- 2 tbsp dijon mustard
- 4 cloves minced garlic
- 1 finely chopped shallot (or 1 tsp onion powder)
- 2 tbsp fresh rosemary (or 1 tbsp dried)
- 1 tsp smoked paprika
- juice and zest of 1 lemon
- kosher salt and black pepper (to taste)
- 2 lbs boneless chicken thighs or breasts
- 3–4 medium potatoes, cut into 2" pieces
- 1 tbsp raw sesame seeds
- 1 small bunch asparagus
feta sauce
- 4–6 oz feta cheese
- 1/4 plain greek yogurt
- 1 grated garlic clove
- juice of 1 lemon
- 1/4 cup fresh chopped herbs
- 1/4 tsp smoked paprika
- 1 pinch crushed red pepper flakes
Instructions
- Preheat oven to 425 degrees F. In a medium bowl, combine 4 tablespoons olive oil, mustard, garlic, shallot, rosemary, paprika, lemon zest, lemon juice, and a pinch each of salt and pepper. Add the chicken and toss well to combine. Let sit 15-20 minutes.
- On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and the sesame seeds. Season with salt and black pepper. Roast for 20 minutes, or until tender.
- Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side. Arrange asparagus around the chicken. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to oven and roast for 20-25 minutes more, until the chicken is cooked through.
- Meanwhile, make the feta. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.
- To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken.
- Category: Main Course