Description
This vibrant and flavorful Sheet Pan Greek Chicken Pitas recipe offers a delicious Mediterranean-inspired meal that combines tender, spiced chicken with crispy roasted potatoes and fresh toppings. Ready in under an hour, it’s perfect for a satisfying weeknight dinner or casual gathering, featuring juicy chicken marinated with yogurt and spices, roasted to perfection alongside crispy matchstick potatoes, all assembled in warm pitas with refreshing tzatziki, tangy pickled onions, and crumbled feta cheese.
Ingredients
Chicken Marinade
- 1 1/2 pounds chicken breasts or thighs, thinly sliced
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon curry powder
- 1 teaspoon onion powder
- Chili flakes, to taste
- Salt and black pepper, to taste
Potatoes
- 4 russet potatoes, cut into matchsticks
- Olive oil, for tossing
- Salt and black pepper, to taste
Assembly
- 6 fresh pitas or naan, warmed
- 1 cup tzatziki sauce
- Pickled red onions, to taste
- Shredded lettuce, to taste
- Fresh dill and parsley, chopped, for garnish
- Crumbled feta cheese, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and potatoes simultaneously.
- Marinate Chicken: In a large bowl, combine the thinly sliced chicken with Greek yogurt, olive oil, minced garlic, smoked paprika, dried oregano, curry powder, onion powder, chili flakes, salt, and black pepper. Toss thoroughly to coat the chicken pieces evenly in the flavorful marinade.
- Bake Chicken: Arrange the marinated chicken in a single layer on a baking sheet. Bake in the preheated oven for 15 minutes. Remove and toss the pieces to ensure even cooking, then return to the oven and bake for an additional 5 to 10 minutes until the chicken is fully cooked through. For a nicely charred finish, broil for 1 to 2 minutes, watching carefully to avoid burning.
- Roast Potatoes: On a separate baking sheet, toss the matchstick-cut russet potatoes with olive oil, salt, and black pepper. Roast in the oven for about 20 minutes, or until the potatoes are crisp on the outside and tender inside.
- Assemble Pitas: Warm the pitas or naan bread and stuff them with shredded lettuce, roasted potatoes, and the roasted chicken. Add a generous spoonful of tzatziki sauce, then top with pickled red onions, fresh dill, parsley, and crumbled feta cheese for vibrant flavor and texture.
- Serve and Enjoy: Serve the stuffed pitas immediately while everything is warm and fresh, making sure to enjoy the delightful mix of savory, tangy, and herbaceous flavors in each bite.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Adjust the chili flakes to control the spice level.
- If you don’t have pickled red onions, quick-pickle fresh red onions with vinegar, sugar, and salt.
- Use naan if you prefer a softer bread option instead of traditional pita.
- Leftover chicken and potatoes can be refrigerated and repurposed in salads or wraps.
- For a gluten-free version, use gluten-free pita or flatbread.
