Description
This Sheet Pan Greek Chicken Pitas recipe combines tender, spiced chicken with crispy oven-roasted fries and fresh toppings like tzatziki, pickled red onions, and crumbled feta. Prepared entirely on sheet pans and finished with warm pita bread, this flavorful Greek-inspired meal is perfect for a quick weeknight dinner or a casual gathering.
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 or pressed
- 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 (about 2 tablespoons)
- Salt and black pepper, to taste
Assembly
- 6 fresh pitas or naan, warmed
- 1 cup tzatziki sauce
- Pickled red onions, for topping
- Shredded lettuce, for stuffing
- Fresh dill and parsley, chopped, for garnish
- Crumbled feta cheese, for topping
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and potatoes.
- 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 well to coat all pieces evenly.
- Bake chicken: Spread the marinated chicken evenly on a baking sheet. Bake for 15 minutes, then toss or flip the chicken to ensure even cooking. Continue baking for another 5 to 10 minutes until the chicken is cooked through. Finally, broil for 1-2 minutes to char the edges—watch closely to avoid burning.
- Roast potatoes: On a separate baking sheet, toss the cut russet potatoes with olive oil, salt, and black pepper. Roast in the oven for about 20 minutes until they become crisp on the outside and tender inside, turning halfway for even cooking.
- Warm pitas: While the chicken and potatoes finish cooking, warm the pitas or naan bread in the oven or on a skillet until soft and pliable.
- Assemble pitas: Stuff each warm pita with shredded lettuce, a portion of roasted fries, and the cooked chicken. Spoon generous amounts of tzatziki sauce over the fillings, then top with pickled red onions, fresh dill, parsley, and crumbled feta cheese.
- Serve and enjoy: Serve the pitas immediately while warm for the best flavor and texture.
Notes
- For extra heat, increase the amount of chili flakes or add a dash of hot sauce to the marinade.
- Use chicken thighs if you prefer juicier, more flavorful meat; otherwise, chicken breasts will work well.
- Pickled red onions can be store-bought or made at home by soaking thin red onion slices in vinegar, sugar, and salt.
- Leftover chicken and fries can be stored separately in airtight containers in the fridge for up to 3 days.
- To make this recipe gluten-free, substitute the pita with gluten-free flatbread or lettuce wraps.
