Recipe: Lemon oregano chicken with mixed vegetables and pita bread


This recipe has got a bit of a long title because we didn’t really know what to call it. It was created as a result of wanting to use up lots of vegetables and it was absolutely delicious.

Ingredients (serves two)

2 x chicken drum sticks
2 x chicken thighs
300ml of plain yoghurt
juice of 2 lemons
zest of 1 lemon
1 tsp smoked paprika
5 tsp of dried oregano
2 x pita bread
1 x courgette
1 x carrot
handful of mint
10-15 cherry plum tomatoes
1 x baby gem lettuce
extra virgin olive oil
1 tbsp white wine vinegar
1 x desert spoon of honey

Firstly, make the marinade for the chicken. Use 200ml of your plain yoghurt and add the honey, 3 tsps of dried oregano, the juice and zest of one lemon, the smoked paprika and season with salt and pepper. Stir together then add the chicken and ensure it’s thoroughly coated. Leave in the fridge for at least two hours, but ideally leave overnight.

Chop the cherry tomatoes into quarters and add 2 tsps of dried oregano and a generous glug of extra virgin olive oil. Mix and leave until ready to serve.

Using a vegetable peeler, cut into thin strips then add the juice of one lemon and a glug of extra virgin olive oil. Add seasoning and finely chopped mint, then leave for at least 20 minutes.

Wash and dry the baby gem lettuce then finely slice (shred).

Remove the chicken and marinade from the fridge for one hour before cooking. Place the chicken on a grill tray and grill on medium high heat turning regularly until cooked – approx 15 minutes. The idea is to just char the chicken a little bit.

Whilst the chicken is cooking, use the remaining 100ml of plain yoghurt and add 1 tbsp of white wine vinegar. Stir together and season to taste. The yoghurt dressing can be served however you wish, but I left it on the side of the plate as a dip for the pita bread. YUM!