Garlic-Feta Chicken Breasts with Cucumber Salad
By Jessica RudolphPublished on June 21, 2021
Time
55 minutes
Yield
Serves 4
Ingredients
3 ounces feta cheese, crumbled (¾ cup)3 tablespoons extra-virgin olive oil, divided1 garlic clove, minced½ teaspoon dried oregano 4 (10-ounce) bone-in split chicken breasts, trimmed1¾ teaspoons table salt, divided½ teaspoon pepper ¼ cup plain whole-milk Greek yogurt 1 English cucumber, halved lengthwise and sliced thin crosswise½ red onion, sliced thin¼ cup chopped fresh mint
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.
Time
55 minutesYield
Serves 4Ingredients
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
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
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.
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