Community recipe
Oregano Chicken Pitas with Roasted Zucchini and Lemon-Tomato Salad
Warm pitas piled with juicy oregano-roasted chicken and zucchini, cool garlicky yogurt, and a bright cucumber-tomato salad. An easy, colorful weeknight dinner with plenty of fresh crunch.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 zucchini
- 1 red onion
- 1.25 lb boneless skinless chicken thighs
- 2 tbsp olive oils
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 1 cucumber
- 2 tomatoes
- 0.25 cup fresh parsley
- 1 lemon
- 1 garlic clove
- 0.5 cup plain greek yogurt
- 4 pita breads
Make it
Instructions
- 01
Heat the oven and line the pan
Set an oven rack in the center, heat the oven to 425°F (220°C), and line a large rimmed baking sheet with parchment paper. Set out a cutting board, knife, and mixing bowl. | Why: Lining the pan prevents sticking and makes the roasted vegetables easier to lift off.
- 02
Season and roast the chicken and vegetables
Wash and dry 1 zucchini, then cut it into ½-inch half-moons. Peel 1 red onion and cut it into ½-inch wedges. Pat 1¼ lb boneless skinless chicken thighs dry with paper towels; cut into roughly 1½-inch pieces on a separate board, or wash the board and knife thoroughly before using them for ready-to-eat foods. On the lined baking sheet, toss the chicken and vegetables with 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and ½ tsp ground black pepper. Spread everything in a single layer. Roast on the center rack for 20–25 minutes, stirring halfway through, until the vegetables have browned edges and the thickest chicken pieces register 165°F (74°C) on an instant-read thermometer. | Why: Evenly sized pieces roast at the same rate, while space on the pan helps them brown.
- 03
Mix the salad and garlic yogurt
While the chicken roasts, wash and dry 1 cucumber, 2 tomatoes, ¼ cup fresh parsley, and 1 lemon. Dice the cucumber and tomatoes, finely chop the parsley, and toss them in a clean bowl with the juice of the lemon. Peel and finely grate 1 garlic clove; in another small bowl, stir it into ½ cup plain Greek yogurt. Keep both bowls chilled until serving. The salad should look juicy and crisp, and the yogurt should be smooth. | Why: A cool, lemony topping balances the warm, smoky roast.
- 04
Rest, warm, and fill the pitas
Remove the cooked chicken and vegetables from the oven and let them rest on their pan for 3 minutes. Meanwhile, place 4 pita breads directly on the oven rack for 2–3 minutes, until warm and flexible; remove with tongs. Turn off the oven. Spread the garlic yogurt inside each pita, divide the chicken and roasted vegetables among them, and spoon the cucumber-tomato salad over the top. Serve immediately. | Why: A brief rest keeps the chicken juicy, and warm pitas fold without tearing.
