Roast Chicken Pitas With Cumin Lemon Dressing Food

ROAST CHICKEN PITAS WITH CUMIN-LEMON DRESSING

Steps:

• Preheat oven to 375°. Combine first 4 ingredients in a large bowl, tossing to coat. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine. Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.

ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE

Steps:

• Preheat oven to 375.
• Rinse chicken; pat dry.
• Place chicken on rack in large roasting pan.
• Stir oil and next 7 ingredients in small bowl to form paste.
• Rub spice paste all over chicken.
• Roast chicken 1 hour.
• Squeeze juice from lemon halves over chicken, place lemon halves inside main cavity.
• Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175, about 1 hour longer.
• Transfer to platter, let stand 15 minutes.

CHICKEN PITAS WITH LEMON, GARLIC AND CUMIN DRESSING

Steps:

• Combine first 4 ingredients in a large bowl, tossing to coat.
• Heat olive oil in a small skillet over medium heat.
• Add cumin and garlic; cook 1 minute or until toasted, stirring frequently.
• Pour cumin mixture over chicken mixture; toss well to combine.
• Stuff each pita with about 2/3 cup chicken salad and serve. I often use half of a larger pita.