Herb Broiled Chicken And Onion On A Pita

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
Juicy herb-marinated chicken with caramelized onions and pine nuts served on warm pita bread
Herb Broiled Chicken and Onion on a Pita recipe image

This vibrant dish combines tender, herb-marinated chicken quarters with sweet caramelized onions and toasted pine nuts, all nestled inside warm herbed pita bread. The chicken is marinated in a zesty blend of white wine, garlic, and thyme, then broiled to achieve a golden, crispy skin while staying juicy inside. The onions are sautéed until golden and nutty, adding a rich depth of flavor that complements the bright herbs. It’s a hearty, satisfying meal that feels both comforting and sophisticated, perfect for weeknight dinners or casual gatherings. The combination of textures and Mediterranean flavors makes every bite delicious.

Herb Broiled Chicken and Onion on a Pita recipe image
Print Recipe

Herb Broiled Chicken And Onion On A Pita

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 119.5

Description

This vibrant dish combines tender, herb-marinated chicken quarters with sweet caramelized onions and toasted pine nuts, all nestled inside warm herbed pita bread. The chicken is marinated in a zesty blend of white wine, garlic, and thyme, then broiled to achieve a golden, crispy skin while staying juicy inside. The onions are saut&# 195;©ed until golden and nutty, adding a rich depth of flavor that complements the bright herbs. It’s a hearty, satisfying meal that feels both comforting and sophisticated, perfect for weeknight dinners or casual gatherings. The combination of textures and Mediterranean flavors makes every bite delicious.

Ingredients

Directions

  1. Cut the chickens into quarters, discarding wings if desired, and place them in a large glass or pottery baking dish.
  2. In a small bowl, combine 3/4 cup olive oil, 1 cup dry white wine, 1 crushed garlic clove, 1 teaspoon dried thyme, salt, and freshly ground black pepper.
  3. Whisk the marinade until well blended, then pour it over the chicken quarters, ensuring they are evenly coated.
  4. Cover the dish and refrigerate for several hours or overnight, turning the chicken pieces occasionally to marinate thoroughly.
  5. Preheat the oven broiler.
  6. Remove the chicken from the marinade, reserving the liquid in the bowl for later use.
  7. Place the chicken skin-side down on a broiler pan, positioning it about 7 to 8 inches from the heat source.
  8. Broil for about 30 minutes, then turn the chicken pieces over and brush them with some of the reserved marinade.
  9. Continue broiling until the chicken is tender and cooked through, approximately 15 to 30 minutes longer.
  10. Meanwhile, heat the remaining 1/4 cup olive oil in a large skillet over medium heat.
  11. Add 4 medium sliced onions and 1 cup pine nuts to the skillet.
  12. Sauté the onions and pine nuts, stirring occasionally, until the onions are light yellow and the pine nuts are golden brown, about 8 to 10 minutes.
  13. Warm the 8 herbed za'atar pitas according to package instructions.
  14. Spoon a generous amount of the onion and pine nut mixture onto each pita.
  15. Top each pita with a broiled chicken quarter and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 119.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pita, onion, herbs, mediterranean, broiled, pine nuts, garlic, thyme, wine, sandwich, dinner, easy, healthy, quick, weeknight, flavorful, comfort food
Recipe Card powered by WP Delicious