Greek Roast Chicken Pitas
Try these pitas as a change from a traditional roast chicken dinner. Rubbing the chicken with the easy yogurt mixture keeps the meat moist and juicy.
- 2 c StonyField Organic Double Cream Plain Yogurt
- 4 cloves garlic, minced
- 2 T lemon juice
- 1 T olive oil
- 1 T chopped fresh parsley
- 1 t ground cumin
- 1 t dried oregano
- 1/4 t each salt and pepper
- 3 1/2 lb organic roasting chicken
- 8 Greek-style pita breads, warmed
- 1 c crumbled feta cheese
- 2 c cherry tomatoes, halved
- 1/2 c chopped cucumber
Mix together yogurt, garlic, lemon juice, olive oil, parsley, cumin, oregano, salt and pepper; reserve 1 cup of the mixture and set aside.
Preheat oven to 375°F. Remove giblets and neck (if necessary) from chicken. Pat chicken dry inside and out. Starting at cavity end, gently slide fingers between meat and skin, separating as much of the skin from the breast and thigh meat as possible; spread 1 cup yogurt mixture evenly under skin and rub all over top of chicken. Tuck wing tips under chicken; tie drumsticks together with butcher’s twine. Place chicken, breast side up, in roasting pan.
Roast for about 1 hour or until instant-read thermometer inserted in thickest part of thigh reads 165°F. Let stand for 20 minutes before carving.
Slice chicken; serve with pita breads, feta cheese, tomatoes and cucumber, and remaining yogurt mixture.
NOTES:Chicken can be roasted ahead of time, sliced and served cold if desired.