Salatada

Mediterranean chicken with herby pita salad

Indulge in the flavors of the Mediterranean with this refreshing chicken and herby pita salad. Savory, zesty, and bursting with fresh ingredients.

Ingredients:

2 tablespoons za'atar
1 ¾ teapoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1360g bone-in, skin-on chicken drumsticks and thighs (4 drumsticks and 4 thighs)
1 red onion, cut into 8 wedges
6 tablespoons olive oil, divided
2 8-in. pita rounds, torn into 1-in. pieces
2 tablespoons fresh lemon juice (from 1 lemon)
4 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
2 scallions, thinly sliced
110g feta cheese, crumbled (about 1 cup)
¾ cup torn fresh dill
¾ cup loosely packed fresh mint leaves, torn

Preheat the oven to 400°F. Mix za'atar, 1 teaspoon of salt, and ½ teaspoon of pepper in a small bowl. Combine the chicken, onion wedges, and 2 tablespoons of oil on a rimmed baking sheet, ensuring the chicken is coated. Sprinkle the za'atar mixture over both sides of the chicken. Bake on the lower rack until the chicken is slightly browned and a thermometer inserted into the thickest part of the thighs reads 165°F, for about 40 to 45 minutes. (Move to the upper rack after the pita croutons have finished baking.)
In the meantime, mix pita bread, ¼ teaspoon of salt, and 2 tablespoons of oil on a separate rimmed baking sheet; spread them out evenly. Bake on the upper rack until they turn lightly golden and crispy, for about 10 to 12 minutes, tossing them once halfway through.
Combine lemon juice and the remaining ½ teaspoon of salt, ½ teaspoon of pepper, and 2 tablespoons of oil in a large bowl. Add cucumbers, radishes, and scallions; mix well. Add cheese, dill, mint, and pita croutons; gently combine. Serve alongside the chicken and onions.

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