Name: Garlic-Feta Chicken Breasts with Cucumber Salad
Total time: 55 min
Ingredients: 3 ounces feta cheese, crumbled (¾ cup); 3 tablespoons extra-virgin olive oil, divided; 1 garlic clove, minced; ½ teaspoon dried oregano; 4 (10-ounce) bone-in split chicken breasts, trimmed; 1¾ teaspoons table salt, divided; ½ teaspoon pepper; ¼ cup plain whole-milk Greek yogurt; 1 English cucumber, halved lengthwise and sliced thin crosswise; ½ red onion, sliced thin; ¼ cup chopped fresh mint

Why This Recipe Works

A garlicky feta cheese mixture spread under the skin of pan-roasted chicken breasts added a surprising pop of briny flavor and richness.

Before You Begin

It is important to buy chicken breasts with the skin still attached and intact; otherwise, the feta mixture will leak out.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Mash feta, 2 tablespoons oil, garlic, and oregano in bowl until coarse paste forms. Reserve ¼ cup feta mixture for salad. Pat chicken dry with paper towels. Use your fingers to gently loosen center portion of skin covering each breast. Using spoon, place 1 tablespoon remaining feta mixture underneath skin over center of each breast. Gently press on skin to spread out feta mixture. Sprinkle chicken with 1½ teaspoons salt and pepper.

Heat remaining 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken skin side down and cook until golden brown, about 6 minutes. Flip chicken and transfer skillet to oven. Roast until chicken registers 160 degrees, 18 to 20 minutes. Transfer chicken to platter.

Combine yogurt, reserved ¼ cup feta mixture, and remaining ¼ teaspoon salt in large bowl. Add cucumber, onion, and mint and toss to combine. Serve chicken with salad.