This chicken feels light and summery. That's because there's no mayo, just lots of herbs and spiced pita chips.
Ingredients
Makes 8 servings
Step 1
使用一个大的刀,切4蒜;sprinkle with 2 teaspoons kosher salt and mash to a paste using the side of the knife blade. Transfer to a small bowl and whisk in Aleppo pepper, 3 tablespoons vinegar, 2 tablespoons oil, and 2 tablespoons oregano; season marinade with black pepper. Place chicken in a resealable plastic bag; add marinade, seal bag, and turn to coat. Chill at least 2 hours or up to 12 hours.
Step 2
Place a rack in middle of oven and preheat to 400°F. Remove chicken pieces from marinade, season with salt and pepper, and place on a wire rack set inside a large rimmed baking sheet. Roast until golden brown and cooked through and an instant-read thermometer registers 165°F when inserted in the thickest part of thigh, 30-40 minutes. Let stand until cool enough to handle.
Step 3
Meanwhile, place pita bread halves, cut side up, on another large rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with za'atar, and season with salt. Bake until browned and crisp, 5-8 minutes. Let cool; break into bite-size pieces.
Step 4
Pull chicken meat from bones and cut into bite-size pieces; discard skin and bones. Place meat in a large bowl. Scrape in any juices from baking sheet and toss to combine.
Step 5
Combine parsley, lemon juice, and remaining 2 garlic cloves, 1 tablespoon vinegar, and 1 tablespoon oregano in a small bowl. Gradually whisk in remaining 1/2 cup oil; season with salt and pepper. Let vinaigrette stand 30 minutes; discard garlic.
Step 6
Add pita chips, lettuce, mint, and cilantro to bowl with chicken; drizzle salad with vinaigrette and toss to coat.
Step 7
DO AHEAD:Pita chips and dressing can be made 2 days ahead. Chicken can be roasted and cut into pieces 1 day ahead. Cover and chill chicken and dressing separately. Store pita chips airtight at room temperature.
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Reviews (2)
Back to TopGreat dish, the dressing is wonderful. I ended up using chicken breast and marinated for 24 hours since that's what worked with my schedule. It did not seem like too long, even with the vinegar in the marinade. I loved the combination of butter lettuce, mint and cilantro - so fresh. This is almost a complete meal; I added a side of sliced tomatoes sprinkled with salt and za'atar.
lschmidt
Portland, OR
8/26/2015
The aleppo, zaatar, and herbs (esp. the mint) put this recipe a step above the usual. I roasted bone-in, skin-on chicken breasts for ease and used less oil than directed for the dressing. The pita was an excellent addition. Terrific dinner/leftover lunch for warm weather.
Anonymous
Los Angeles
9/16/2014