Wow has it been a minute since we shared a recipe on the blog!! With all of our home renovation work being done around here, it’s been tough for us to test new recipes and get creative. Dinner’s been looking pretty basic lately; roasted chicken and a big salad, Indian takeout, pasta, more Indian takeout. It’s kind of like the same few things rotated in with takeout and it’s not very inspiring and I’m sorry. Add to the mix: we have a kind of fugly kitchen (remodel coming up!) that is often cluttered with storage for whatever other part of the house is being worked on. It doesn’t make us want to spend a lot of time in there let alone take pictures of the place!

So yeah, we haven’t really been in a Cooking-For-The-Internet kind of mood. But now that the garden apartment kitchen is done and we have somewhere lovely to cook, you just might be seeing us doing our gay little kitchen things more often. Being able to get to work on this recipe in that kitchen got me so excited—years ago in the early era of this blog, our days were often filled with making and photographing recipes for y’all, so it brought back lots of good memories and old skills and I’m just so happy you’re here with us to enjoy it all.

But let’s get to it: Chicken Pita Pockets with za’atar seasoning and a radish salada. This easy and comforting weeknight dinner is so delicious it’ll have your kids or spouse regretting whatever shitty thing they said to you earlier in the day, but it’s low key exciting and fancy enough to serve to friends when you’re entertaining. And bonus points, it can all be made on one single pan in just under 45 minutes. Pour yourself a glass of wine, and let’s dig in.

Matt’s suggested wine pairing: for this bright, herbaceous dish we recommend a crisp white wine with light floral or citrus notes, such as a dry German riesling or a French white Burgundy.

Sheet Pan Chicken Pita Pockets

take 1 hour & serves 4

Here’s how we’re gonna flow through this recipe: while your oven heats up, you’re gonna line your sheet pan with pieces of fluffy pita (cheap cardboard-thin pita won’t do, you’ll want quality pita from a local artisanal store, bakery, or even to-go from a Mediterranean restaurant that makes it in-house ). Then top each piece with a chicken thigh, sprinkle chickpeas throughout the pan, generously glug on some olive oil, salt the whole pan, rub dry za’atar seasoning into the chicken, bake it all, finish it off with a broiling, remove the bone from the chicken thigh, top with radish salada and serve.

4 fluffy pita rounds (we used Angel Bakeries brand)—you want fresh baked pita or quality fluffy pita, none of that cheap cardboard-tasting stuff!
4 bone-in skin-on chicken thighs (if you can find boneless skin-on chicken thighs feel free to use that, but we want the skin!)
1 16 oz can chickpeas, drained and rinsed
1/3 cup olive oil
Salt
2-3 tablespoons za’atar seasoning (we used the 365 brand blend)
3 radishes, finely chopped or sliced
1/2 cup chopped fresh parsley
2 green onions, chopped
Juice of 1 lemon
Sour cream, optional

Preheat your oven to 375 degrees F. Line your pita up on a sheet pan, top each one with a chicken thigh, scatter the chickpeas throughout the pan, drizzle olive oil over the pan and sprinkle with salt and za’atar seasoning, making sure to rub the za’atar into the chicken. Bake for 30 minutes or until the chicken has reached an internal temperature of 165 degrees. For crispy skin, turn the broiler on high for 5 minutes before removing from oven.
While chicken cools slightly, toss together the radishes, parsley, green onion, and lemon juice. Set aside.
Use a fork and knife to gently shred the chicken atop the pita, discarding the bone if you used bone-in thighs.
Pile the chickpeas onto each piece of pita, top with the your radish/herb mix, and sour cream if using. Enjoy!

Thanks for stopping by the blog today! Below are more recipes you might love :)

xoxo Beau & Matt

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