Mediterranean Chicken Thighs with Feta Mashed Potatoes
Ana | Claudia's TableFebruary 14, 2024
This mouthwatering Mediterranean Chicken Thighs with Feta Mashed Potatoes is a perfect, and easy dinner. Chicken thighs are browned, baked, and finished with a quick broil with an incredible lemon, garlic, herb, and olive oil sauce that will knock your socks off.
2poundsof chicken - bonelessskinless chicken thighs, patted dry and sprinkled with salt on both sides.
3scallionsthinly slices - green and white parts
2teaspoonsof paprikapowder
1teaspoonof thymedried leaves
1teaspoonof dilldried leaves
1teaspoonof rosemarydried whole or crushed leaves
Juice of half a lemon
Zest of half a lemon
1/3of a cup of extra virgin olive oil + 1 tablespoon
3garlic clovesminced
1tsphoney
saltkosher
pepper
Za'atar spice blend for to finish
Fresh oregano leaves for garnish
Feta Mashed Potatoes
2poundsof russet or Yukon potatoespeeled and cut into large cubes
3ouncesof Feta cheesecrumbled
1/2cuphalf and half
2ouncesof extra virgin olive oil
2tablespoonsof butter
Salt and pepper to taste
Parsley and Tomato Salad
1bunch of flat leaf Parsleywashed and dried. Large stems removed and coarsely chopped.
1large tomatoseeds removed, chopped
Fresh lemon juice
Extra virgin olive oil
Salt and pepper to taste
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Instructions
Preheat oven to 400 degrees Fahrenheit.
In a 4-quart pot, add potatoes and enough water to cover them. Bring to a boil and cook potatoes until tender.
In an oven-safe skillet, heat 1 tablespoon over medium to medium-high heat. Brown chicken pieces until a little golden brown.
Once all the chicken pieces are browned, place in the oven on the middle rack for about 20 minutes to finish the cooking process.
While the chicken is baking, using a small bowl, add scallions, paprika, rosemary, thyme, dill, lemon juice, lemon zest, olive oil, garlic, honey, salt and pepper. Mix well and set aside.
Now let's move on to the parsley salad. In a medium-sized bowl, add chopped Parsley, tomato, about 2 tablespoons of fresh lemon juice, 2 tablespoons of olive oil, and some salt and pepper to taste. Adjust lemon juice, olive oil, salt, and pepper accordingly and set aside.
The potatoes should be fork-tender. Drain the potatoes and place back in the pan. Mash the potatoes until they are almost completely mashed. Add, cream, feta, butter, olive oil and continue to mash until the potatoes are creamy. Add salt and pepper to taste. Keep warm.
The chicken should be cooked through by now and golden brown. Remove the pan from the oven, cover the chicken with the sauce.
Start the broiler. Once the broiler is preheated, place the chicken back in the oven on the medium rack for 2-4 minutes. The sauce will heat through and the chicken will caramelize lightly and the sauce will mingle with the chicken.
Remove from the oven. Place the chicken on a serving platter along with the sauce. Garnish with fresh Oregano leaves and sprinkle with Za'atar.
Serve with chicken pieces on top of the mashed potatoes and serve the salad on the side with a sprinkle of Za'atar.
Enjoy!
Notes
Chicken only:
Nutrition
Serving: 1portionCalories: 819kcal
Nutritional information is calculated online and should be used as a guide.