Sheet Pan Chicken Pitas Herby Ranch (Printable version)

Tender roasted chicken and crisp vegetables in warm pitas with fresh herby ranch sauce

# What you'll 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

# Directions:

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, sliced bell peppers, and cherry tomatoes with olive oil, salt, and pepper.
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 the chicken and vegetables halfway through cooking, until the chicken is cooked through and vegetables are tender and slightly charred.
07 - While the chicken and vegetables roast, whisk together mayonnaise, Greek yogurt, parsley, dill, chives, garlic, lemon juice, onion powder, salt, and black pepper in a bowl until smooth and well combined.
08 - Warm the pita breads in the oven for the last 2 minutes of roasting time or in a skillet until heated through.
09 - Fill each warmed pita with shredded lettuce, roasted chicken pieces, roasted vegetables, a generous drizzle of herby ranch sauce, and a sprinkle of crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan so you can relax while the oven does the work
  • The homemade ranch sauce is infinitely better than anything from a bottle
02 -
  • Don't overcrowd the pan or your vegetables will steam instead of roast
  • The chicken and vegetables finish at roughly the same time, so don't worry about timing
03 -
  • Cut your vegetables into similar sizes so they cook evenly
  • Let the chicken rest for a few minutes before stuffing the pitas

Return