Greek-style chicken with yoghurt flatbreads recipe
 Marinated chicken with homemade flatbreads and tzatziki, the perfect family dinner! Each serving provides 675 kcal, 56g protein, 80g carbohydrate (of which 24.6g sugars), 12.2g fat (of which 4g saturates), 10.9g fibre and 0.44g salt. sprig fresh oregano, leaves finely chopped1 lemon, zest and juice 1 large garlic clove, finely grated or crushed 1 tbsp runny honey 1 tbsp olive oil 450–500g/1–1lb 2oz chicken thigh filletssea salt and freshly ground black pepper sprig fresh oregano, leaves finely chopped 1 lemon, zest and juice 1 large garlic clove, finely grated or crushed 1 tbsp runny honey 1 tbsp olive oil 450–500g/1–1lb 2oz chicken thigh fillets sea salt and freshly ground black pepper 350g/12oz wholemeal self-raising flour 350g/12oz natural yoghurt 50ml/1¾oz tepid water 350g/12oz wholemeal self-raising flour 350g/12oz natural yoghurt 50ml/1¾oz tepid water 250g/9oz pomegranate seeds150g/5½oz cherry tomatoes, quartered 30g/1oz fresh chopped herbs, such as mint, parsley and oregano 250g/9oz pomegranate seeds 150g/5½oz cherry tomatoes, quartered 30g/1oz fresh chopped herbs, such as mint, parsley and oregano 175g/6oz natural yoghurt ½ cucumber, finely diced (around 100g/3½oz) 15g/½oz fresh mint, finely chopped 1 small garlic clove, finely grated 175g/6oz natural yoghurt ½ cucumber, finely diced (around 100g/3½oz) 15g/½oz fresh mint, finely chopped 1 small garlic clove, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Combine the oregano, lemon zest and juice, crushed garlic and honey in a large bowl. Add a generous pinch of salt and pepper and the olive oil. Lightly whisk the ingredients together to create the marinade. Add the chicken stir to coat. Place the chicken pieces in a roasting tin and pour over any excess marinade. Roast in the oven for 20 minutes or until cooked through. Meanwhile, to make the flatbreads, put the flour, yoghurt, tepid water and pinch of salt in a large bowl. Using clean hands, bring the flour and yoghurt together and knead briefly to form a smooth dough. Divide into 8 pieces.On a lightly floured surface, roll out one of the dough portions to 18–20cm/7–8in. (You may want to roll out another one, so that you can roll and fry continuously.)Heat a large, flat frying pan over a medium heat. Once the pan is hot, dry-fry the flatbread for 2 minutes before flipping and frying for a further 1 minute. Remove from the heat, keep warm under a clean kitchen towel and repeat with the remaining seven portions.Once the flatbreads are made, make the pomegranate salad. Place the pomegranate seeds, tomatoes and chopped herbs to the bowl before stirring everything well. Set aside until ready to serve. Taste to see whether the salad requires seasoning.To, make the tzatziki, combine everything in a bowl along with a pinch of salt and pepper. Stir well. Set aside until ready to serve.When ready to serve, remove the chicken from the oven, place on a chopping board and roughly chop into pieces before pouring over any cooking juices. Add the warm flatbreads to the board along with the prepared tzatziki, so people can load their flatbreads as they please. Finish with the pomegranate salad on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Combine the oregano, lemon zest and juice, crushed garlic and honey in a large bowl. Add a generous pinch of salt and pepper and the olive oil. Lightly whisk the ingredients together to create the marinade. Add the chicken stir to coat. Combine the oregano, lemon zest and juice, crushed garlic and honey in a large bowl. Add a generous pinch of salt and pepper and the olive oil. Lightly whisk the ingredients together to create the marinade. Add the chicken stir to coat. Place the chicken pieces in a roasting tin and pour over any excess marinade. Roast in the oven for 20 minutes or until cooked through. Place the chicken pieces in a roasting tin and pour over any excess marinade. Roast in the oven for 20 minutes or until cooked through. Meanwhile, to make the flatbreads, put the flour, yoghurt, tepid water and pinch of salt in a large bowl. Using clean hands, bring the flour and yoghurt together and knead briefly to form a smooth dough. Divide into 8 pieces. Meanwhile, to make the flatbreads, put the flour, yoghurt, tepid water and pinch of salt in a large bowl. Using clean hands, bring the flour and yoghurt together and knead briefly to form a smooth dough. Divide into 8 pieces. On a lightly floured surface, roll out one of the dough portions to 18–20cm/7–8in. (You may want to roll out another one, so that you can roll and fry continuously.) On a lightly floured surface, roll out one of the dough portions to 18–20cm/7–8in. (You may want to roll out another one, so that you can roll and fry continuously.) Heat a large, flat frying pan over a medium heat. Once the pan is hot, dry-fry the flatbread for 2 minutes before flipping and frying for a further 1 minute. Remove from the heat, keep warm under a clean kitchen towel and repeat with the remaining seven portions. Heat a large, flat frying pan over a medium heat. Once the pan is hot, dry-fry the flatbread for 2 minutes before flipping and frying for a further 1 minute. Remove from the heat, keep warm under a clean kitchen towel and repeat with the remaining seven portions. Once the flatbreads are made, make the pomegranate salad. Place the pomegranate seeds, tomatoes and chopped herbs to the bowl before stirring everything well. Set aside until ready to serve. Taste to see whether the salad requires seasoning. Once the flatbreads are made, make the pomegranate salad. Place the pomegranate seeds, tomatoes and chopped herbs to the bowl before stirring everything well. Set aside until ready to serve. Taste to see whether the salad requires seasoning. To, make the tzatziki, combine everything in a bowl along with a pinch of salt and pepper. Stir well. Set aside until ready to serve. To, make the tzatziki, combine everything in a bowl along with a pinch of salt and pepper. Stir well. Set aside until ready to serve. When ready to serve, remove the chicken from the oven, place on a chopping board and roughly chop into pieces before pouring over any cooking juices. Add the warm flatbreads to the board along with the prepared tzatziki, so people can load their flatbreads as they please. Finish with the pomegranate salad on the side. When ready to serve, remove the chicken from the oven, place on a chopping board and roughly chop into pieces before pouring over any cooking juices. Add the warm flatbreads to the board along with the prepared tzatziki, so people can load their flatbreads as they please. Finish with the pomegranate salad on the side. Recipe tips To speed up this recipe, use shop-bought multigrain or wholemeal flatbreads instead. Or switch them out for simple brown rice.