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Lemony Greek Chicken Pitas with Fries & Yogurt

Lemony Greek Chicken Pitas feature citrus-marinated chicken, crispy oven-roasted Greek fries, and creamy herbed yogurt sauce.
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Prep Time 20 minutes
Course Main Course
Cuisine Greek / Mediterranean

Ingredients
  

For the Lemony Greek Chicken Pitas

  • 1½ pounds boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 lemons zested and juiced
  • 4 cloves garlic finely chopped or grated
  • 2 teaspoons dried oregano
  • Kosher salt
  • Ground black pepper
  • Warm pita bread
  • Shredded lettuce
  • Sliced cucumber
  • Pickled red onions
  • Crumbled feta cheese
  • Chopped fresh dill

For the Oven-Roasted Greek Fries

  • 2 –3 gold potatoes sliced into fries (about 1½ pounds)
  • 3 tablespoons olive oil
  • 1 lemon juiced and divided
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Kosher salt
  • Ground black pepper

For the Herbed Yogurt Drizzle

  • ½ cup Greek yogurt
  • 1 lemon zested and juiced
  • 1 garlic clove finely chopped or grated
  • 2 tablespoons fresh dill finely chopped
  • 1 –2 tablespoons water
  • Kosher salt
  • Ground black pepper

Instructions
 

  • Preheat oven to 450°F (230°C). Position one rack in the center and another under the broiler.
  • Prepare the chicken marinade by whisking together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl.
  • Add chicken thighs and toss until evenly coated. Marinate for 30 minutes at room temperature or up to 6 hours in the refrigerator.
  • Arrange sliced potatoes on a baking sheet. Drizzle with olive oil and half the lemon juice.
  • Season fries with oregano, smoked paprika, garlic powder, salt, and pepper. Toss well and spread into a single layer.
  • Roast fries for 20 minutes.
  • Remove fries, flip carefully, and return to the oven for another 10–15 minutes until golden and crisp.
  • Place marinated chicken on a separate baking sheet.
  • After flipping the fries, place the chicken in the oven and roast for 10–15 minutes until fully cooked.
  • Remove chicken and slice into bite-sized pieces.
  • For extra texture, place sliced chicken under the broiler for 4–5 minutes until lightly crisp and browned.
  • While everything cooks, prepare the yogurt drizzle by whisking together Greek yogurt, lemon zest, lemon juice, garlic, dill, salt, and pepper.
  • Add water as needed until the sauce reaches a drizzle-friendly consistency.
  • Finish the fries with the remaining lemon juice.
  • Assemble the Lemony Greek Chicken Pitas by filling warm pita bread with lettuce, fries, chicken, cucumber, feta, pickled onions, fresh dill, and a generous drizzle of herbed yogurt sauce.
  • Serve immediately and enjoy.

Notes

  • Substitute chicken breast for chicken thighs if preferred.
  • Add extra dill for a stronger herb flavor.
  • Serve with a Greek salad for a complete Mediterranean meal.
  • The yogurt drizzle can also be used as a dip for fries or vegetables.
  • Gluten-free pita can be used if needed.