Greek-style chicken with yoghurt flatbreads and tzatziki

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. 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.

3. 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.

4. 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.

5. 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.)

6. 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.

7. 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.

8. 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.

9. 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.