Description
Mediterranean Chicken with Creamy Whipped Feta & Roasted Potatoes is a wholesome, protein-packed dinner featuring juicy seasoned chicken, crispy roasted baby potatoes, and a silky whipped feta spread finished with fresh parsley and lemon.
Ingredients
4 boneless, skinless chicken breasts
2 lbs (900 g) baby potatoes, halved
3 tbsp olive oil, divided
1 tsp garlic powder
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp onion powder
Salt and black pepper, to taste
6 oz (170 g) feta cheese
1/4 cup Greek yogurt
1 tbsp fresh lemon juice
1 garlic clove, minced
2 tbsp fresh parsley, chopped
Lemon wedges, for serving
Instructions
1. Preheat the oven to 425°F (220°C). Toss the baby potatoes with 2 tablespoons olive oil, garlic powder, oregano, smoked paprika, salt, and black pepper. Spread on a baking sheet and roast for 35–40 minutes, turning halfway, until golden and crispy.
2. Season the chicken breasts with onion powder, salt, and black pepper. Heat the remaining olive oil in a large skillet over medium-high heat and cook for 5–7 minutes per side until golden brown and cooked through. Let the chicken rest before slicing.
3. Blend the feta cheese, Greek yogurt, lemon juice, minced garlic, and 1 tablespoon olive oil until smooth, creamy, and fluffy.
4. Spread a generous layer of whipped feta onto each serving plate.
5. Arrange the sliced chicken and roasted potatoes over the whipped feta.
6. Garnish with chopped fresh parsley and serve with fresh lemon wedges.
Notes
For extra crispy potatoes, avoid overcrowding the baking sheet.
Allow the chicken to rest before slicing to keep it juicy.
Blend the whipped feta until completely smooth for the best texture.
Fresh dill or basil can be added for extra Mediterranean flavor.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner / Main Course
- Method: Roasting & Pan-Frying
- Cuisine: Mediterranean