Description
This Sheet Pan Greek Chicken Pitas recipe combines tender, yogurt-marinated chicken with crispy roasted potatoes and fresh, vibrant toppings like tzatziki, pickled red onions, and crumbled feta. Prepared easily on sheet pans and finished with warm pitas or naan, it’s a flavorful and wholesome meal perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
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 (about 2-3 tablespoons)
- Salt and black pepper, to taste
To Serve
- 6 fresh pitas or naan, warmed
- 1 cup tzatziki sauce
- Pickled red onions, for topping
- Shredded lettuce
- Fresh dill and parsley, chopped
- Crumbled feta cheese
Instructions
- Preheat and Marinate: Preheat your oven to 425°F (220°C). 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 everything well until the chicken is evenly coated in the marinade.
- Bake the Chicken: Spread the marinated chicken in a single layer on a baking sheet. Bake in the preheated oven for 15 minutes, then toss the chicken pieces to ensure even cooking. Continue baking for another 5 to 10 minutes until the chicken is cooked through. For extra flavor and texture, switch the oven to broil and broil the chicken for 1 to 2 minutes to char the edges, watching closely to prevent 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 425°F oven for about 20 minutes until they are crisp on the outside and tender on the inside.
- Assemble the Pitas: Warm the pitas or naan. Stuff each pita with shredded lettuce, roasted potatoes, and the cooked chicken. Add a generous dollop of tzatziki, then top with pickled red onions, fresh dill, parsley, and crumbled feta cheese for a burst of fresh and tangy flavors.
- Serve and Enjoy: Serve the stuffed pitas immediately while warm. Enjoy the perfect balance of crispy, creamy, tangy, and savory flavors in every bite.
Notes
- Use either chicken breasts or thighs based on preference; thighs will be juicier, breasts leaner.
- You can prepare the chicken marinade a few hours ahead or overnight for deeper flavor.
- Adjust the amount of chili flakes according to your spice tolerance.
- Russet potatoes work well for crispiness, but sweet potatoes could be a tasty alternative.
- If you don’t have pickled red onions, thinly sliced raw red onion marinated briefly in lemon juice can be a substitute.
- Warm the pitas wrapped in foil or in a dry skillet for soft and pliable bread.
