Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

Name: Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean, Greek
Ingredients: 2 pounds boneless chicken breasts or thighs, cut into 2-3 inch pieces; 1 medium shallot, finely chopped; 1/2 cup basil pesto, homemade or store-bought; zest and juice of 1-2 lemons; kosher salt and black pepper; crushed red pepper flakes; 2 tablespoons extra virgin olive oil; 3-4 medium russet potatoes, cut into 2 inch pieces; 2 tablespoons salted butter; 2 cloves garlic, finely chopped or grated; 1 tablespoon sesame seeds; 1/2 cup (4 ounces) oil packed sun-dried tomatoes, chopped, and reserve the oil; 1 tablespoon chopped fresh dill or thyme; 2 tablespoons white or regular balsamic vinegar; pita/naan and fresh herbs, for serving; 8 ounces feta cheese; 1/4 cup plain greek yogurt