Roast Chicken Thighs with Oregano Aioli & Beet-Cucumber Salad

Directions

1. Preheat the oven to 450°F.
2. Mix the minced garlic with mayonnaise and dried oregano, then season with salt and pepper to form the aioli.
3. 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).
4. 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.
5. Roast the chicken in the oven for 18–20 minutes, or until cooked through.
6. In a medium bowl, whisk together oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
7. Strip the parsley leaves from the stems, mince them, and add to the dressing.
8. Trim and dice the cucumber, then add to the dressing bowl and set aside.
9. When the beets are tender, drain and rinse under cold water to cool, then drain again.
10. Add the beets and crumbled feta to the dressing and toss to combine as a salad.
11. To serve, divide the chicken and the salad between plates and top the chicken with the remaining aioli.