Chicken · Greek · 30 min
Lemon Oregano Chicken, Feta Mashed Potatoes & Cucumber-Tomato Salad
- 30 min
- 2–6 servings
- 697 kcal / serving
This plate pairs juicy chicken with tangy feta mashed potatoes and crisp cucumber-tomato salad. The bright lemon and oregano keep weeknight prep simple.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 lbchicken thighs, boneless skinless
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½lemon
- 2 mediumred potatoes
- ½shallot
- 2 fl ozwhole milk
- English cucumbers
- lemons
- shallots
From the pantry: black pepper, extra virgin olive oil, onion powder, oregano, dried, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · hand blender or potato masher · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½lemon
- 2 mediumred potatoes
- ½shallot
- English cucumbers
- lemons
- shallots
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 2 fl ozwhole milk
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| lemon | ½ | 1 | 1 ½ |
| red potatoes | 2 medium | 4 medium | 6 medium |
| shallot | ½ | 1 | 2 |
| whole milk | 2 fl oz | 4 fl oz | 6 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Whisk together oil, vinegar, salt, and pepper in a medium bowl to make the dressing, then set aside.
- Peel and mince the garlic and shallot and add them to the dressing.
- Peel, trim, and halve the cucumber lengthwise, then slice into half-moons; halve the grape tomatoes and add both to the dressing bowl to form the salad.
- Preheat the oven to broil on high with the rack in the upper third.
- Fill a medium saucepan halfway with hot water, add salt, cover, and bring to a boil.
- Chop the potatoes into ½-inch pieces and add them to the boiling water; cook until very tender, about 10 minutes.
- Pat the chicken thighs dry and place on a baking sheet; drizzle with oil and season on both sides, arranging in a single layer.
- Broil the chicken for 5 minutes, then flip, place lemon slices on top of each thigh, and broil until cooked through and golden brown, about 5 more minutes.
- While the chicken cooks, slice the lemon into rounds.
- When the potatoes are tender, drain and return them to the pan; blend with feta, milk, oil, and spices until smooth.
- To serve, divide the chicken, salad, and feta mashed potatoes between plates.
Two tips
- Make the salad components up to a day ahead and toss with the dressing just before serving.
- If you like a lighter finish, drizzle a thin line of olive oil over the plated chicken and potatoes for extra shine.
Nutrition per serving
- Calories
- 697 kcal
- Protein
- 55 g
- Carbs
- 48 g
- Fat
- 32 g
- Fiber
- 7 g
- Sodium
- 536 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.