Sheet Pan Chicken Pitas Herby Ranch (Printable Version)

Juicy roasted chicken and vegetables in warm pitas with creamy herby ranch

# What You Need:

→ Chicken & Marinade

01 - 1 ½ lbs boneless skinless chicken thighs cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp dried oregano
06 - 1 tsp salt
07 - ½ tsp black pepper
08 - Juice of ½ lemon

→ Vegetables

09 - 1 large red onion cut into wedges
10 - 2 bell peppers sliced
11 - 1 cup cherry tomatoes halved
12 - 2 tbsp olive oil
13 - ½ tsp salt
14 - ¼ tsp black pepper

→ Herby Ranch

15 - ½ cup mayonnaise
16 - ½ cup Greek yogurt
17 - 2 tbsp fresh parsley finely chopped
18 - 2 tbsp fresh dill finely chopped
19 - 1 tbsp fresh chives finely chopped
20 - 1 clove garlic minced
21 - 1 tbsp lemon juice
22 - ½ tsp onion powder
23 - ¼ tsp salt
24 - ¼ tsp black pepper

→ To Serve

25 - 4 pita breads warmed
26 - 1 cup shredded lettuce
27 - ½ cup crumbled feta cheese optional

# How To Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a bowl, toss the chicken pieces with olive oil, smoked paprika, garlic powder, oregano, salt, pepper, and lemon juice until evenly coated.
03 - Arrange the seasoned chicken pieces on one half of the prepared sheet pan in a single layer.
04 - In a separate bowl, toss the red onion wedges, bell pepper slices, and cherry tomatoes with olive oil, salt, and pepper until well coated.
05 - Spread the seasoned vegetables on the other half of the sheet pan, keeping them separate from the chicken.
06 - Roast for 20 to 25 minutes, stirring halfway through cooking, until the chicken is cooked through and vegetables are tender with slight charring.
07 - While chicken and vegetables roast, whisk together mayonnaise, Greek yogurt, parsley, dill, chives, garlic, lemon juice, onion powder, salt, and black pepper until smooth and creamy.
08 - Warm the pita breads in the oven for the last 2 minutes of roasting or separately in a dry skillet.
09 - Fill each warm pita with shredded lettuce, roasted chicken pieces, roasted vegetables, a generous drizzle of herby ranch sauce, and crumbled feta cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Everything roasts on one pan so cleanup is basically nonexistent
  • The homemade ranch sauce is shockingly simple and infinitely better than bottled
  • You can customize the vegetables based on what's languishing in your crisper drawer
02 -
  • Don't crowd the sheet pan too much or the chicken will steam instead of roast, so use two pans if yours is small
  • The vegetables might finish before the chicken, so just pull them earlier and keep them warm
  • Let the chicken rest for a couple of minutes before assembling so those juices don't make your pitas soggy
03 -
  • If you're really short on time, cut all the vegetables the night before and store them in the fridge
  • The chicken pieces can be marinated in the spice mixture for up to 24 hours for even more flavor

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