This Greek-inspired chicken is easy to slide in the oven, but it’s even better on the grill. Wrap it up with juicy heirloom tomatoes and splashes of lemon and yogurt.
What You Get
Marinated chicken thighs
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 40 minutes
Preheat the oven to 450°F. Line a sheet pan with foil.
Dice the tomato and set aside. Cut the red onion in half lengthwise and slice ¼ inch thick. Cut the lemon in half. Pile the chicken thighs, onion, and lemon on the prepared pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
Arrange in an even layer on the pan, placing the chicken thighs skin-side up and the lemons cut-side up. Roast until the chicken thighs are crispy and no longer pink at the center and the onion and lemon are caramelized, 30 to 35 minutes.
Wrap 3 pieces of the pita bread in foil. Toward the end of roasting the chicken, slide the pita into the oven to warm, 5 minutes.
Let the chicken rest for a few minutes. When cool enough to handle, remove the meat and crispy skin from the bones and slice thickly.
To build the souvlaki, place the pita bread on plates and fill with the roasted chicken, red onion, tzatziki, diced tomato, and feta crumbles. Finish with a squeeze of roasted lemon and serve warm.