Sheet Pan Greek Chicken Pitas Recipe
This Sheet Pan Greek Chicken Pitas recipe combines tender, yogurt-marinated chicken with crispy roasted potatoes and fresh toppings for a flavorful and easy-to-make meal. All cooked on sheet pans for convenience, this dish features bold Mediterranean spices, creamy tzatziki, and classic garnishes like feta, fresh herbs, and pickled red onions, perfect for a vibrant weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Ingredients
Chicken and 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
For Serving
- 6 fresh pitas or naan, warmed
- 1 cup tzatziki sauce
- Pickled red onions
- Shredded lettuce
- Fresh dill and parsley, chopped
- Crumbled feta cheese
Instructions
- Preheat and prepare chicken marinade: Preheat your oven to 425°F (220°C). In a bowl, toss the thinly sliced chicken breasts or thighs with Greek yogurt, olive oil, minced garlic, smoked paprika, dried oregano, curry powder, onion powder, chili flakes, salt, and black pepper until evenly coated.
- Bake the chicken: Spread the marinated chicken evenly on a baking sheet. Bake for 15 minutes, then toss or flip the pieces to ensure even cooking. Continue baking for another 5 to 10 minutes until the chicken is fully cooked through. Finish by broiling the chicken for 1 to 2 minutes to char the edges slightly, watching carefully to avoid burning.
- Roast the potatoes: On a separate baking sheet, toss the matchstick-cut russet potatoes with olive oil, salt, and black pepper. Roast in the same oven for about 20 minutes until the fries are crisp on the outside and tender inside.
- Assemble the pitas: Warm the pitas or naan bread. Stuff each with shredded lettuce, a portion of the roasted fries, and the cooked Greek chicken. Add a generous dollop of tzatziki sauce, then top with pickled red onions, fresh chopped dill and parsley, and crumbled feta cheese for a fresh and tangy finish.
- Serve and enjoy: Serve immediately while the chicken is juicy, the fries are crispy, and the pita is warm. Enjoy the vibrant mix of Mediterranean flavors!
Notes
- Use either chicken breasts or thighs depending on preference; thighs are juicier while breasts are leaner.
- Watch the chicken closely during broiling to prevent burning.
- Cut potatoes uniformly for even roasting and crispiness.
- Pickled red onions add a tangy contrast; you can make your own by quick-pickling thinly sliced red onions in vinegar and sugar.
- For a spicier kick, increase the amount of chili flakes.
- Leftover chicken and fries can be stored separately in airtight containers in the refrigerator for up to 3 days.
Find it online: https://marthatasty.com/sheet-pan-greek-chicken-pitas-recipe/
