Chicken Gyros with Chips and Tzatziki

• 800 gboneless, skin-on chicken thighs
• 2 tbspolive oil
• 1½ tspsmoked paprika
• 1 tspground cumin
• 1 tspdried oregano
• 1 tspgarlic granules
• ½ tspground coriander
• 900 gMaris Piper potatoes, scrubbed and cut into thick chips
• 3 tbspolive oil
• ½ tspdried oregano
• 250 gGreek yoghurt
• ½cucumber, coarsely grated and excess water squeezed out
• 1garlic clove, finely grated
• 1 tbspextra virgin olive oil
• 10 gfresh dill, roughly chopped
• ½lemon, juice only
• Fine salt and black pepper
• 4warm pitta breads (optional)
• 1red onion, finely sliced into half-moons (optional)
• 15 gfresh flat-leaf parsley, roughly torn (optional)
• 1lemon, cut into wedges (optional)
• ½ tspdried chilli flakes (optional)
• 200 gripe tomatoes, sliced, optional (optional)

Method

1. 1Heat the oven to 220°C/200°C fan/gas 7. Toss the chips with the olive oil, dried oregano and a generous pinch of salt on a large baking tray, then spread them in a single layer with space between each chip; crowded chips steam instead of crisping.
2. 2Roast for 30 minutes, turning once halfway, until deep golden with blistered, crackling edges.
3. 3While the chips go in, combine the smoked paprika, cumin, oregano, garlic granules and ground coriander with the olive oil in a large bowl. Add a good pinch of salt and plenty of black pepper, then add the chicken thighs and toss until every piece is slick with the rust-red rub. Season the thighs again on the skin side before they hit the pan.
4. 4Lay the thighs skin-side down in a large frying pan over a high heat, working in two batches so the skin can crisp. Cook each batch undisturbed for 6–7 minutes until deeply golden and the skin releases cleanly, then transfer skin-side up to a roasting tray.
5. 5Once both batches are browned, roast the chicken for 15 minutes, until the thickest meat reaches 75°C for 30 seconds and the skin is crisp at the edges.
6. 6While the chicken roasts, make the tzatziki. Grate the garlic clove straight into the Greek yoghurt. Stir in the squeezed cucumber, extra virgin olive oil, dill and the lemon juice. Taste and season; it should be cool, garlicky and bright.
7. 7Rest the chicken for 5 minutes on a board, then slice thickly across the grain so the juices pool back into the meat rather than running off the board.
8. 8If using the optional pittas, warm them directly over a gas flame or in a dry pan for 1–2 minutes, turning, until lightly charred and puffed.
9. 9Taste a slice of chicken with a smear of tzatziki; adjust the salt one last time. The yoghurt softens the seasoning, so the chicken needs to lead.
10. 10Divide the chicken, chips and tzatziki between four plates. If using the optional pittas, fill them with the chicken and add the optional sliced tomato, red onion, parsley and chilli flakes as you like. Serve the optional lemon wedges alongside.

Per serving

kcal

686

protein

50.7g

fibre

6.7g

carbs

47.8g

fat

32.7g