Chicken Pita

Ingredients

1 lemon

3 lbs bone-in, skin-on chicken thigh

1/2 oz za'atar

12 oz green beans

garlic (1 medium clove)

6 oz cucumbers

3 pocketless pitas

1/2 oz fresh parsley

olive oil

coarse kosher salt

pepper

Directions

1. Prep chicken. Preheat the oven to 450 with an oven rack in the upper third. Place a rimmed baking sheet in oven to preheat. Quarter lemon. Pat chicken thighs dry, then transfer to a large bowl. Toss with za'atar, lemon wedges, 3 tbsp oil, 2 tsp salt, and 1/2 tsp pepper to coat

2. Bake chicken. Transfer chicken and lemon quarters to preheated sheet pan, skin-side up. Roast until chicken is cooked through, 18-20 minutes.

3. Prep vegetables. Meanwhile, trim stem ends from green beans. Transfer beans to medium bowl, then toss with 2 tbsp oil and 1/2 tsp each salt and pepper. Peel and finely chop 1 medium garlic clove. Trim ends from cucumbers, then halve lengthwise and thinly slice into half-moons. Stack pitas and cut into 1-inch squares.

4. Season cucumbers. In a small bowl, combine cucumbers and garlic. Season with 1/4 tsp salt, a few pinches of pepper, and 2 tsp oil. Toss to coat, then let sit at room temperature, stirring occasionally.

5. Roast green beans & pita. When chicken is cooked through, add green beans to baking sheet with chicken and roast until green beans are barely tender, about 5 minutes. Switch oven to broiler. Broil until chicken skin is crisp, 2-3 minutes. Transfer chicken to plates.

6. Finish & serve. Add pita to baking sheet; stir to coat in pan juices. Broil on top rack until lightly toasted, 1-2 minutes. Stir, then broil again until golden brown, 1-2 minutes more (watch closely). Chop parsley leaves and stems; add to cucumbers. Spoon cucumber relish over chicken, green beans, and pita. Drizzle with pan juices, squeeze roasted lemon over. Enjoy!

Notes

We did 26 then checked and Cooked an additional 7 min