Go Back

Lemony Greek Chicken Pitas with Fries & Yogurt Drizzle

Juicy lemon-marinated Greek chicken served in warm pita bread.Topped with crispy oven-roasted Greek fries and herbed yogurt drizzle.An easy Mediterranean-inspired dinner perfect for busy weeknights.
Print Recipe Pin Recipe
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

For Serving

  • Warm pita bread
  • Oven-roasted Greek fries
  • Tzatziki-ish herbed yogurt drizzle
  • 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 ⅓-inch fries
  • 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 Tzatziki-ish Herbed Yogurt Drizzle
  • ½ cup Greek yogurt
  • 1 lemon zested and juiced
  • 1 clove garlic finely chopped or grated
  • 2 tablespoons fresh dill finely chopped
  • 1 –2 tablespoons water
  • Kosher salt
  • Ground black pepper

Instructions
 

  • Preheat the oven to 450°F (230°C). Position one rack in the center and another beneath the broiler.
  • In a medium bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
  • Add the chicken thighs and toss until evenly coated. Marinate for 30 minutes at room temperature or refrigerate for up to 6 hours.
  • Line a baking sheet with foil if desired. Arrange the sliced potatoes on the sheet.
  • Drizzle the potatoes with olive oil and half the lemon juice. Add oregano, smoked paprika, garlic powder, salt, and pepper. Toss well and spread into a single layer.
  • Roast the fries for 20 minutes. Flip them and continue roasting for another 10–15 minutes until golden and crisp.
  • Squeeze the remaining lemon juice over the fries immediately after roasting.
  • Place the marinated chicken on a separate baking sheet.
  • When the fries are flipped, place the chicken in the oven and roast for 10–15 minutes until fully cooked.
  • Remove the chicken and slice into bite-sized pieces.
  • For extra texture, return the sliced chicken to the baking sheet and broil for 4–5 minutes until lightly browned and crisp.
  • To prepare the yogurt drizzle, whisk together Greek yogurt, lemon zest, lemon juice, garlic, dill, salt, and pepper.
  • Add water as needed to achieve a smooth drizzling consistency.
  • Warm the pita bread for 1–2 minutes.
  • Assemble the Lemony Greek Chicken Pitas by filling warm pita bread with lettuce, fries, chicken, cucumber, feta, pickled onions, and a generous drizzle of yogurt sauce.
  • Serve immediately and enjoy

Notes

  • Substitute chicken breasts if preferred.
  • Add sliced tomatoes for extra freshness.
  • Use whole wheat pita bread for added fiber.
  • Serve with a Greek salad for a complete Mediterranean meal.
  • Leftover chicken is excellent in wraps, grain bowls, or salads.