Ingredients

• 1/2 cup plain full-fat Greek yogurt
  
• 1/4 cup extra virgin olive oil
  
• 1/4 cup fresh lemon juice
  
• 5 garlic cloves, finely minced or grated
  
• 1 tablespoon smoked paprika
  
• 1 tablespoon chopped fresh oregano
  
• Kosher salt and black pepper
  
• 1 1/2 pounds boneless skinless chicken breasts
  
• 6 fresh pitas or naan bread, warmed
  
• Tzatziki, pickled onions, radish, and lettuce, for serving

• 1/4 cup extra virgin olive oil
  
• 2 garlic cloves, minced or grated
  
• 3 tablespoons chopped fresh oregano
  
• 1/2 to 1 teaspoon cayenne pepper
  
• Kosher salt and black pepper
  
• 4 medium russet potatoes, cut into ¼-inch matchsticks
  
• 1/2 cup crumbled feta cheese

Instructions

In a 9×13-inch baking dish, mix together the yogurt, olive oil, lemon juice, garlic, smoked paprika, oregano, and a pinch of both salt and pepper. Add the chicken, turning it so every piece is coated. Cover and refrigerate for at least an hour, or leave it up to 12 hours if preparing ahead.

Set your oven to 425°F. While it warms up, take the chicken out of the refrigerator so it can lose some of the chill.

Place the chicken in the oven and cook for 20–25 minutes, or until fully done. Let the chicken rest for about 5 minutes, then shred it with two forks or slice it thinly.

Combine the olive oil, garlic, oregano, cayenne, and a little salt and pepper in a small bowl. Add the cut potatoes to a large bowl and drizzle half of the seasoned oil over them. Toss gently.Spread the potatoes onto two baking sheets in a single layer. Bake for 15–20 minutes, flip them, lower the oven temperature to 400°F, and bake for another 15–20 minutes. Once crisp, remove from the oven and toss with the remaining garlic mixture and the crumbled feta.

Fill warm naan or pitas with the roasted chicken. Add tzatziki, pickled onions, radish, and lettuce as you like. Serve the feta fries alongside.