Sheet Pan Lemon Rosemary Dijon Chicken with Feta Goddess Sauce

Bahan-bahan (6 porsi)

• 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 -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
• 4 -6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 clove garlic grated
• juice from 1 lemon
• 1/4 cup chopped fresh tender herbs, such as dill, basil, or parsley ((or 2 tablespoons dried herbs))
• 1/4 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes