Authentic Mediterranean Chicken Thighs with Creamy Feta Mashed Potatoes: An Easy & Flavorful Dinner
Prepare to be swept away to the sun-drenched shores of the Mediterranean with this incredibly delicious and surprisingly simple recipe for Mediterranean Chicken Thighs with Feta Mashed Potatoes. This isn’t just another weeknight meal; it’s a culinary experience designed to delight your taste buds and simplify your dinner routine. Succulent chicken thighs are perfectly browned to achieve that irresistible crispy skin, then gently baked until tender. The magic truly happens when they’re brushed with an extraordinary sauce—a vibrant blend of fresh lemon, aromatic garlic, fragrant herbs, and rich olive oil—before a quick broil caramelizes the flavors to perfection. This dish is destined to become a staple in your dinner rotation, a guaranteed crowd-pleaser that embodies comfort and robust flavor. As an added bonus, this versatile, finger-licking sauce is so incredibly scrumptious, you’ll want to use it on everything from fish to other poultry!
Table of Contents
- Why This Will Be Your New Favorite Chicken Dinner
- Ingredients You’ll Need
- Mediterranean Chicken
- Creamy Feta Mashed Potatoes
- Fresh Parsley and Tomato Salad
- How to Prepare Mediterranean Chicken with Feta Mashed Potatoes
- Preparation Steps
- Finishing the Chicken
- What to Serve with This Fabulous Chicken Dinner
- Frequently Asked Questions, Tips, and Substitutions
Why This Will Be Your New Favorite Chicken Dinner
Chicken holds a coveted spot as a dinner essential in kitchens worldwide, and for good reason. It’s not only budget-friendly but also incredibly adaptable, lending itself beautifully to a myriad of global cuisines. Our Mediterranean chicken recipe elevates this humble protein into a star dish, brimming with the bright, wholesome flavors characteristic of the region. We achieve this with a generous blend of dried spices: fragrant rosemary, earthy thyme, delicate dill, and a hearty dash of paprika, all united by fresh garlic, premium olive oil, and the zesty brightness of lemon juice and zest. This creates a deeply aromatic and utterly mouthwatering sauce that clings to every piece of chicken.
What makes this recipe truly stand out is the incredible versatility of its star sauce. Beyond chicken, it transforms any protein into a gourmet delight. Imagine it drizzled over flaky cod, robust swordfish, or rich salmon, enhancing their natural flavors with a Mediterranean touch. It’s equally divine with shellfish, turning a simple shrimp or lobster into an extraordinary meal. This flexibility means you’ll want to keep these sauce ingredients on hand for countless culinary adventures.
While the chicken bakes to golden perfection, your side dishes come together with remarkable speed. The creamy Feta mashed potatoes can be whipped up quickly, and our refreshing four-ingredient tomato and parsley salad is ready in minutes. If potatoes aren’t your preference, consider serving the chicken with a quick-cooking couscous, or explore some of our delightful couscous recipes like Lemon Thyme Couscous with Olives or Couscous with Caramelized Onions and Feta. These options complement the Mediterranean flavors beautifully and offer delicious alternatives.
For those mindful of their diet, this recipe offers fantastic flexibility. Each chicken thigh, packed with flavor, clocks in at approximately 217 calories. Paired with a generous portion of Feta mashed potatoes and a fresh, light salad, you can enjoy a satisfying, flavor-packed meal that keeps your calorie count under 600. It’s a testament to how healthy eating can also be incredibly delicious and fulfilling, proving that you don’t have to sacrifice taste for wellness.
Ingredients You’ll Need
One of the many joys of preparing this Mediterranean Chicken Thighs with Feta Mashed Potatoes is that most of the ingredients are likely already in your pantry! While many of the components are everyday staples, the recipe truly shines with the inclusion of fresh, vibrant produce and high-quality herbs. A crucial tip for achieving the brightest, most flavorful sauce is to ensure your dried herbs are fresh and potent. Over time, dried herbs can lose their aromatic oils and depth of flavor, so it’s always worth checking their vibrancy before you begin cooking. A good sniff test is often all it takes – if they don’t smell robust, it might be time for a fresh batch!
Mediterranean Chicken
- 2 pounds boneless, skinless chicken thighs, patted dry and seasoned liberally with salt and pepper on both sides.
- 3 scallions, thinly sliced (using both green and white parts for maximum flavor and color).
- 2 teaspoons paprika, a rich, vibrant powder that adds depth and color.
- 1 teaspoon dried thyme leaves, for an earthy, aromatic note.
- 1 teaspoon dried dill leaves, offering a subtle, refreshing taste.
- 1 teaspoon dried rosemary, whole or crushed leaves, for its distinctive piney aroma.
- Juice of half a fresh lemon, for essential brightness and acidity.
- Zest of half a lemon, to intensify the citrus flavor and aroma.
- 1/3 cup extra virgin olive oil, plus 1 additional tablespoon for searing – choose a good quality oil for the best flavor.
- 3 garlic cloves, freshly minced, to infuse the sauce with robust flavor.
- 1 tsp honey, to balance the acidity and add a hint of sweetness for caramelization.
- Kosher salt, to taste.
- Freshly ground black pepper, to taste.
- Za’atar spice blend, for a final flourish and authentic Mediterranean touch.
- Fresh oregano leaves, for an elegant and fragrant garnish.
Creamy Feta Mashed Potatoes
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into large, uniform cubes for even cooking.
- 3 ounces Feta cheese, crumbled, for a tangy, salty kick that elevates classic mashed potatoes.
- 1/2 cup half and half, or whole milk for creaminess.
- 2 ounces extra virgin olive oil, adding richness and a subtle Mediterranean nuance.
- 2 tablespoons unsalted butter, for a classic, luxurious texture and flavor.
- Salt and freshly ground black pepper, to taste.
Fresh Parsley and Tomato Salad
- 1 bunch flat leaf parsley, thoroughly washed and dried. Remove large stems and coarsely chop.
- 1 large ripe tomato, seeds removed and chopped, for freshness and a touch of sweetness.
- Fresh lemon juice, to taste, for a bright and zesty dressing.
- Extra virgin olive oil, to taste, for richness and to emulsify the dressing.
- Salt and freshly ground black pepper, to taste.
Dried Spices: When to Toss for Peak Flavor
While dried spices don’t typically “spoil” in a way that makes them unsafe to eat, they absolutely lose their vibrant flavor and potency over time. This diminishing quality can significantly impact the taste of your dishes. To ensure your Mediterranean chicken tastes its best, it’s vital to use fresh, active spices. A good way to tell if your dried herbs and spices are still good is to check their color and aroma: they should be bright and fragrant. If they look dull or smell like dust, it’s time to replace them. Generally, ground spices have the shortest shelf life, usually about 6 months, as their surface area is more exposed to air. Whole spices can last much longer, up to 3-5 years, depending on the type. According to culinary experts, a general rule of thumb for most dried herbs and ground spices is to replace them approximately once a year for optimal flavor in your cooking.
How to Prepare Mediterranean Chicken with Feta Mashed Potatoes
This delightful Mediterranean feast is surprisingly quick to prepare, especially when using boneless, skinless chicken thighs. You can have this entire meal on the table in about 30-40 minutes from start to finish. If you opt for bone-in chicken thighs, allow for an additional 15-20 minutes of cooking time in the oven. The key to this recipe’s success lies in efficient multi-tasking and a few simple steps that build incredible flavor.
Preparation Steps
- Preheat your oven: Set your oven to a robust 400 degrees Fahrenheit (200 degrees Celsius). This ensures your chicken bakes efficiently and achieves a beautiful golden crust.
- Start the potatoes: In a sturdy 4-quart pot, place your peeled and cubed russet or Yukon Gold potatoes. Add enough cold water to fully cover them by about an inch. Bring the water to a rolling boil over high heat, then reduce heat slightly and cook until the potatoes are fork-tender, typically 15-20 minutes depending on the size of your cubes.
- Brown the chicken: While the potatoes are cooking, heat 1 tablespoon of olive oil in an oven-safe skillet (cast iron works wonderfully here) over medium to medium-high heat. Carefully place the seasoned chicken thighs in the hot skillet, skin-side down if skin-on, or presentation-side down if skinless. Sear for about 4-6 minutes per side, until they develop a rich, golden-brown crust. This browning step is crucial for building a deep, savory flavor, known as the Maillard reaction.
- Bake the chicken: Once all chicken pieces are beautifully browned, arrange them in the same oven-safe skillet. Transfer the skillet to the preheated oven’s middle rack and bake for approximately 20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
- Prepare the Mediterranean sauce: While the chicken bakes, whisk together the incredible sauce. In a small bowl, combine the thinly sliced scallions, paprika, rosemary, thyme, dill, fresh lemon juice, lemon zest, the remaining 1/3 cup of olive oil, minced garlic, honey, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated. Set this vibrant sauce aside.
- Assemble the parsley salad: Now, swiftly move on to your refreshing side salad. In a medium-sized bowl, combine the coarsely chopped flat-leaf parsley and the chopped, de-seeded tomato. Drizzle with about 2 tablespoons of fresh lemon juice and 2 tablespoons of extra virgin olive oil. Season with salt and pepper to taste, adjusting the lemon juice and olive oil to your preference. Toss gently and set aside.
- Mash the Feta potatoes: By now, your potatoes should be perfectly fork-tender. Carefully drain them completely and return them to the hot pot. Using a potato masher, begin to mash them until most lumps are gone. Add the half and half, crumbled Feta cheese, butter, and 2 ounces of olive oil. Continue mashing until the potatoes are wonderfully creamy and smooth. Season generously with salt and pepper to taste. Keep the mashed potatoes warm while you finish the chicken.
Finishing the Chicken
- Sauce and broil: Your chicken should now be fully cooked and beautifully golden brown. Carefully remove the skillet from the oven. Generously spoon or brush the prepared lemon-garlic-herb sauce over all the chicken pieces, ensuring they are well coated.
- Broil for perfection: Turn on your oven’s broiler and allow it to preheat. Once hot, carefully place the chicken skillet back into the oven, on the middle rack, for a quick 2-4 minutes. Keep a very close eye on it, as broilers can quickly burn food. This step will heat the sauce through, allow its flavors to meld beautifully with the chicken, and create a slight caramelization on the surface of the chicken, intensifying the aromatic herbs and spices.
- Garnish and serve: Remove the glorious chicken from the oven. Transfer the chicken and any remaining luscious sauce to a warm serving platter. Garnish generously with fresh oregano leaves and a final sprinkle of Za’atar spice blend for an authentic touch and a burst of herbaceous flavor.
What to Serve with This Fabulous Chicken Dinner
The moment you pull this Mediterranean chicken from the oven, your kitchen will be filled with heavenly aromas, promising a truly spectacular meal. The rich, savory notes of the chicken are perfectly complemented by the creamy, tangy Feta mashed potatoes, creating a balanced and utterly satisfying main course. The refreshing parsley tomato salad, with its bright lemon and olive oil dressing, offers a delightful counterpoint to the richness of the chicken and potatoes, though it’s certainly not a mandatory addition if you prefer a simpler meal.
For an ideal presentation, arrange the succulent chicken thighs artfully on top of a generous bed of the Feta mashed potatoes, allowing some of that incredible sauce to drizzle down and mingle with the creamy potatoes. Serve the fresh parsley and tomato salad on the side, perhaps with an additional sprinkle of Za’atar, adding an extra layer of authentic Mediterranean flavor and a lovely visual appeal.
To further enhance your meal, consider adding another vibrant vegetable or salad. A crisp, light option like our Shaved Fennel, Cucumber and Celery Salad would provide a beautiful textural contrast. Alternatively, for a heartier, wholesome side, our Roasted Vegetable Quinoa with Feta would be absolutely delicious, offering a medley of flavors and nutrients that perfectly align with the Mediterranean theme. Whichever sides you choose, this chicken dinner is designed for pure enjoyment.
Frequently Asked Questions, Tips, and Substitutions
We want to ensure your culinary experience with our Mediterranean Chicken and Feta Mashed Potatoes is nothing short of perfect. Here are some common questions, helpful tips, and easy substitutions to guide you:
The versatile lemon, garlic, and herb sauce is fantastic with fish! To use it, simply bake your preferred fish (such as snapper, halibut, or sea bass) until it’s almost done. Remove it from the oven, generously brush with the prepared sauce, and return it to the oven to finish baking until the fish is flaky and cooked through. For sturdier fish like swordfish or salmon, you can even finish it with a quick broil after adding the sauce to achieve a beautiful char and caramelized flavor. However, for more delicate white fish like cod or sole, we recommend sticking to baking to maintain their tender texture.
Absolutely! Grilling adds another layer of smoky flavor. For the best results, season your chicken thighs with salt and pepper only, and grill them until they are cooked through and have beautiful grill marks. Once done, transfer the grilled chicken to a cast iron skillet or a heat-safe platter. Pour the prepared Mediterranean sauce over the hot chicken. You can then place the cast iron skillet directly back on the grill (or briefly under the broiler) for about 3-4 minutes, allowing the sauce to heat through and meld with the chicken’s flavors before serving.
While it’s not strictly mandatory, we highly recommend browning the chicken thighs before baking. This initial sear creates a gorgeous golden-brown crust and locks in moisture, significantly enhancing the chicken’s flavor and texture through the Maillard reaction. If you’re short on time, you can skip this step and place the raw, seasoned chicken directly into the oven, finishing with a quick broil to crisp it up. However, for the best possible taste and appearance, a good sear is always worth the extra few minutes.
Yes, you can certainly substitute boneless, skinless chicken breasts. Keep in mind that chicken breasts are leaner and can dry out more quickly. We recommend pounding them lightly to an even thickness (about 3/4 inch) to ensure uniform cooking. Reduce the baking time to about 15-18 minutes, or until an internal temperature of 165°F (74°C) is reached. The sauce will still be delicious with chicken breast!
Absolutely! The Mediterranean sauce can be prepared up to 2-3 days in advance. Store it in an airtight container in the refrigerator. This is a fantastic time-saver for busy weeknights, allowing you to simply whisk it up, cook the chicken, and apply the sauce when you’re ready to eat.
Any leftover chicken and mashed potatoes should be stored in separate airtight containers in the refrigerator for up to 3-4 days. The parsley and tomato salad is best enjoyed fresh, but leftovers can also be stored in the fridge for a day. Reheat the chicken and potatoes gently in the microwave or oven until warmed through. The chicken can be delicious cold in wraps or salads too!
We genuinely hope you enjoy this Mediterranean Chicken Thighs with Feta Mashed Potatoes as much as we do. It’s a dish that brings vibrant flavors and comforting textures to your table with ease. Enjoy every mouthwatering bite!
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All content and photographs ©Claudia’s Table and claudiastable.com
Mediterranean Chicken Thighs with Feta Mashed Potatoes
Ana | Claudia’s Table
February 14, 2024
Pin Recipe
Ingredients
Mediterranean Chicken
- 2 pounds of chicken – boneless skinless chicken thighs, patted dry and sprinkled with salt on both sides.
- 3 scallions thinly slices – green and white parts
- 2 teaspoons of paprika powder
- 1 teaspoon of thyme dried leaves
- 1 teaspoon of dill dried leaves
- 1 teaspoon of rosemary dried whole or crushed leaves
- Juice of half a lemon
- Zest of half a lemon
- 1/3 of a cup of extra virgin olive oil + 1 tablespoon
- 3 garlic cloves minced
- 1 tsp honey
- salt kosher
- pepper
- Za’atar spice blend for to finish
- Fresh oregano leaves for garnish
Feta Mashed Potatoes
- 2 pounds of russet or Yukon potatoes peeled and cut into large cubes
- 3 ounces of Feta cheese crumbled
- 1/2 cup half and half
- 2 ounces of extra virgin olive oil
- 2 tablespoons of butter
- Salt and pepper to taste
Parsley and Tomato Salad
- 1 bunch of flat leaf Parsley washed and dried. Large stems removed and coarsely chopped.
- 1 large tomato seeds removed, chopped
- Fresh lemon juice
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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In a 4-quart pot, add potatoes and enough water to cover them. Bring to a boil and cook potatoes until tender.
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In an oven-safe skillet, heat 1 tablespoon over medium to medium-high heat. Brown chicken pieces until a little golden brown.
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Once all the chicken pieces are browned, place in the oven on the middle rack for about 20 minutes to finish the cooking process.
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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.
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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.
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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.
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The chicken should be cooked through by now and golden brown. Remove the pan from the oven, cover the chicken with the sauce.
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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.
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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.
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Serve with chicken pieces on top of the mashed potatoes and serve the salad on the side with a sprinkle of Za’atar.
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Enjoy!
Notes
Chicken only:
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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