Chicken · 30 min
Roast Chicken Thighs with Oregano Aioli & Beet-Cucumber Salad
- 30 min
- 2–6 servings
- 670 kcal / serving
Juicy chicken thighs roast until tender, with a tangy oregano aioli. The beet and cucumber salad adds crunch and freshness, making it a straightforward weeknight plate.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumbeets
- 1 lbchicken thighs, boneless skinless
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- English cucumbers
From the pantry: black pepper, extra virgin olive oil, mayonnaise, oregano, dried, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · 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
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Produce
- 2 mediumbeets
- ½English cucumber
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- English cucumbers
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| beets | 2 medium | 4 medium | 6 medium |
| 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 |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Mix the minced garlic with mayonnaise and dried oregano, then season with salt and pepper to form the aioli.
- Peel and dice the beets, place in a small saucepan, and cover with hot water; bring to a boil, then simmer until a fork goes through the beets (12–14 minutes).
- Pat the chicken thighs dry and place them on a baking sheet. Spread half of the aioli over the chicken, and season with salt and pepper. Reserve the remaining aioli for serving.
- Roast the chicken in the oven for 18–20 minutes, or until cooked through.
- In a medium bowl, whisk together oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
- Strip the parsley leaves from the stems, mince them, and add to the dressing.
- Trim and dice the cucumber, then add to the dressing bowl and set aside.
- When the beets are tender, drain and rinse under cold water to cool, then drain again.
- Add the beets and crumbled feta to the dressing and toss to combine as a salad.
- To serve, divide the chicken and the salad between plates and top the chicken with the remaining aioli.
Two tips
- Prep the aioli up to a day ahead and refrigerate until needed.
- If you don’t have feta, substitute diced olives or capers to add a salty note to the salad.
Nutrition per serving
- Calories
- 670 kcal
- Protein
- 51 g
- Carbs
- 15 g
- Fat
- 45 g
- Fiber
- 4 g
- Sodium
- 610 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.