CHICKEN THIGHS olive oil lemons garlic dried oregano S&P gold potatoes smoked paprika garlic powder greek yogurt fresh dill water For serving: WARM PITA BREAD SHREDDED LETTUCE SLICED CUCUMBER PICKLED RED ONIONS
Preheat the oven to 450 degrees F, ensuring one oven rack is positioned in the center of the oven & a second oven rack is positioned directly under the broiler. Gather & prep ingredients according to ingredients list.
In a medium bowl, whisk together the olive oil, lemon zest & juice, garlic, & dried oregano. Season with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Add the chicken to the bowl, tossing to coat in the marinade. Set aside to marinate for 30 minutes at room temperature, or cover & marinate in the refrigerator for up to 6 hours.
Line a large baking sheet with foil. Place the sliced potatoes on the baking sheet. Pour the olive oil, half of the lemon juice, dried oregano, smoked paprika, & garlic powder over top. Season with S&P as desired. Toss to combine, arranging the seasoned fries in an even layer across the baking sheet. Transfer to the center rack of the preheated oven. Roast 20 minutes. Remove from the oven & flip the fries. Roast an additional 10-15 minutes. Remove from the oven. Squeeze remaining lemon juice over the fries & set aside.
Transfer the marinated chicken to a small baking sheet. Once the fries have roasted 20 minutes & you flip them, transfer to the top rack of the oven. Roast 10-15 minutes, until cooked through. Remove from the oven.
If desired, broil the Greek chicken for a crispy, browned finish. Transfer the roasted chicken to a cutting board & carefully slice into bite-sized pieces. Place the sliced chicken back on the baking sheet. Place the baking sheet under the broiler. Broil 4-5 minutes, carefully turning the pan halfway through, until the Greek chicken is browned & slightly crisp. Remove from the oven & set aside for serving.
Meanwhile, prepare the yogurt drizzle. In a small bowl, combine the Greek yogurt, lemon zest & juice, garlic, & dill. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Whisk to combine. If needed, thin the mixture out with 1-2 tablespoons water, just until your desired consistency is reached. Set aside for serving, or store in an airtight container in the refrigerator for up to 5 days.
If desired, quickly warm up pita bread by popping it directly on a rack in the warm oven for 1-2 minutes. Pile the pita high with shredded lettuce, oven-roasted Greek fries, sliced lemony Greek chicken, crumbled feta, sliced cucumber, & pickled red onion, finishing everything off with a generous drizzle of tzatziki-ish herbed yogurt.