Greek Chicken Salad Pita Pockets

Charmaine Lu -
  • 4 chicken legs
  • 2 lemons, halved
  • 2 tsp dried oregano
  • 1 tbsp olive oil
  • 100g spinach leaves
  • 1 sliced red onion
  • 100g feta, crumbled
  • 100g baby tomatoes, halved
  • 6 toasted pitas, halved
  • 150g tzatziki or similar
  • Preheat the oven to 220C. Pop the chicken legs in a roasting tin and drizzle with lemon juice. Cut the squeezed lemons into thick wedges and toss in the tin with the oil, seasoning and oregano. Mix together to coat, then roast for 45 mins.
  • Toss the onion, feta, spinach and tomatoes in a bowl. Spoon 2 tbsp of the roasting juices from the chicken into the salad bowl, toss well, and then stuff into pitas with the salad and serve with a chicken leg and a dollop of tzatziki.
45 mins
4 serving