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A sheet pan makes clean-up easy when making Rach's roast Greek chicken dish, complete with fresh tzatziki and charred pita for dipping and wrapping.
Slice the top off the garlic bulbs to expose cloves, dress with a little EVOO and salt and pepper, roast in foil pouch for about 35 minutes at 400˚F, cool and paste.
Combine marinade, reserving 1 bulb roasted garlic for tzatziki, in large double layer 2 ½ gallon plastic food storage bag, add chicken, vegetables and feta and marinate several hours or preferably overnight.
Preheat oven to 450˚F with rack at center. Line a large sheet pan, a half-sheet, with foil matte-side up, then parchment for easy cleaning.
For tzatziki sauce, place cucumber in strainer and season with salt, drain and press the excess water out of the cucumber. Combine with yogurt, lemon juice, add garlic, dill, cumin and oregano. Add to squeeze bottle with top cut open (optional).
Drain the chicken, vegetables and feta cheese chunks and arrange on the baking sheet. Roast until vegetables are tender-crisp and feta browns at edges and chicken is cooked through, 15 to 20 minutes.
Char pita over open flame or blister in large skillet or on a griddle.
Transfer the chicken to platter or serve from hot pan. Top the chicken and vegetables with a generous drizzle of tzatziki, scatter hot pepperoncini rings and parsley over the top and serve with charred pita (or naan or flatbread) for wrapping and more tzatziki sauce in squeeze bottle.