Chicken

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½ cup plain full-fat Greek yogurt

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice

5 garlic cloves, finely minced or grated

1 tablespoon smoked paprika

1 tablespoon oregano

Kosher salt and freshly ground pepper

1½ pounds boneless skinless chicken breast

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Feta Fries

¼ cup extra-virgin olive oil

2 garlic cloves, minced or grated

3 tablespoons oregano

½ to 1 teaspoon cayenne

Kosher salt and freshly ground pepper

4 medium russet potatoes, cut into ¼-inch-thick matchsticks

½ cup crumbled feta cheese

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Roasted Garlic Tzatziki

1 small head garlic, unpeeled

3 tablespoons extra-virgin olive oil

1½ cups plain full-fat Greek yogurt

Juice of 1 lemon

1 small Persian cucumber or zucchini, diced or shredded

1½ tablespoons chopped fresh dill

1 tablespoon chopped fresh mint

Kosher salt and freshly ground pepper

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For Serving

4 to 6 fresh pitas, warmed

Pickled red onions

Sliced radishes

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1. MAKE THE CHICKEN. In a 9x 13-inch baking dish, combine the yogurt, olive oil, lemon juice, garlic, paprika, oregano, and a pinch each of salt and pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours or up to 12 hours.

2. Spoon half the mashed roasted garlic-or more or less depending on your preference -into a bowl. Add the remaining olive oil, the yogurt, lemon juice, cucumber, dill, and mint and stir well to combine. Taste and season with salt and pepper as needed. Store, covered, in the fridge for up to 3 days.

3. MAKE THE TZATZIKI: Preheat the oven to 425°F.

4. Chop off the top portion of the garlic head to reveal the cloves. Peel any excess papery skin off the garlic, making sure to keep the bulb together. Place the bulb on a piece of aluminum foil large enough to encase the whole bulb and pour about 1 teaspoon of the olive oil on top. Cover with the foil to make a pouch and place in the oven directly on a rack. Roast for about 45 minutes, or until the garlic is golden brown and soft. Remove the pouch from the oven, open, and let the garlic cool for 5 minutes. Squeeze the cloves out of their papery skins into a bowl and mash well with a fork.

5. Preheat the oven to 425°F. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats.

6. Transfer the chicken to the oven and roast for 20 to 25 minutes, or until cooked through. Remove from the oven and let cool for 5 minutes. Shred the chicken with two forks or thinly slice it.

7. MEANWHILE, MAKE THE FRIES. In a small bowl, whisk together the olive oil, garlic, oregano, cayenne, and salt and pepper to taste. Place the potato matchsticks in a large bowl and pour half the garlic mixture over them. Gently toss to coat. Divide the fries between two baking sheets, arranging them in a single layer. Bake with the chicken for 15 to 20 minutes, then flip, reduce the oven temperature to 400°F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic mix and the feta.

8. Stuff the chicken inside the warm pitas and serve with the fries, tzatziki, pickled red onions, and radishes.