• 8 chicken thighs, skin on and bone in
• 4 red sweet pointed peppers, deseeded and halved
• 2 red onions, peeled and cut into eighths
• 2 tbsp Greek basil leaves or regular basil leaves, torn, plus extra to serve
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 2 tsp clear honey
• 1 lemon, cut into eighths
• 100g pitted Kalamata olives, drained
• 250g red and yellow cherry tomatoes, halved
• pitta breads, to serve
• 75g feta, crumbled

For the herby yogurt dressing

• 1 x 170g pot 0% fat Greek yogurt
• a large handful of mint leaves, finely chopped
• 1 heaped tbsp finely chopped Greek basil or regular basil
• 1 tsp clear honey
• juice of 1 lemon
• 1 tbsp extra-virgin olive oil