Sheet Pan Chicken and Tzatziki Flatbreads

Ingredients

• 450 g skinless, boneless chicken thigh fillets
• 2 mixed peppers, sliced
• 4 garlic cloves, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp mild curry powder
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 120 g cucumber, grated and squeezed dry
• 180 g full-fat Greek yoghurt
• 15 g dill, chopped
• 4 flatbreads
• 80 g pitted olives
• 15 g mint, chopped
• Fine salt and black pepper

Method

1. Heat the oven to 220°C (200°C fan). While it comes up, toast the cumin seeds in a dry pan for 30–60 seconds until fragrant and just shades darker. Tip onto a plate to stop the cooking.
2. In a bowl, combine the sliced chicken with the grated garlic, olive oil, lemon juice, toasted cumin seeds, smoked paprika, curry powder, kosher salt and a generous grind of black pepper. Massage it through with your hands until every piece is glossy. Season properly here; chicken breast is bland without it. Leave to marinate for 30 minutes while you build the tzatziki.
3. Squeeze the grated cucumber hard in a clean tea towel until barely a drop comes out; wet cucumber means watery tzatziki within the hour. Stir it through the Greek yoghurt with the grated garlic, lemon juice, olive oil and chopped dill. Season with sea salt and black pepper, taste, and adjust; it should be cool, sharp and properly garlicky. Chill until serving.
4. Toss the sliced peppers with a drizzle of olive oil and a pinch of sea salt and spread them across a baking tray in a single layer. Lay the marinated chicken on a second tray, also in a single layer with space between the pieces; crowd them and they'll steam, and you'll lose the golden edges that make this dish.
5. Roast both trays for 10–15 minutes, until the chicken is cooked through with bronzed, paprika-stained edges and the peppers are slumped and catching black at the tips. The garlic in the marinade should smell sweet and roasted, not acrid; if you ever spot it going dark before the chicken's done, drop the heat.
6. Warm the flatbreads in the oven for the final 1–2 minutes, just until pliable; any longer and they go crisp.
7. Taste a piece of chicken and a pepper before they leave the trays. Add a final pinch of salt or another squeeze of lemon if needed.
8. Pile the spiced chicken and charred peppers onto a big board, set the bowl of tzatziki alongside, fan out the warm flatbreads, scatter the torn dill and mint, and finish with lemon wedges, a grating of zest and the olives. Let everyone build their own at the table.