Sheet Pan Chicken Pitas Herby Ranch (Printer-friendly)
Roasted chicken and vegetables in warm pitas with creamy 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
# How to Prepare:
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 halved 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 with slight charring.
07 - While roasting, whisk together mayonnaise, Greek yogurt, parsley, dill, chives, garlic, lemon juice, onion powder, salt, and black pepper in a bowl until smooth and creamy.
08 - Warm the pita breads in the oven for 2 to 3 minutes or in a dry skillet over medium heat.
09 - Fill each warmed pita with shredded lettuce, roasted chicken, and vegetables. Drizzle generously with herby ranch and sprinkle with crumbled feta cheese if desired. Serve immediately.
# Expert Advice:
01 -
- Everything roasts on one pan so cleanup is practically nonexistent
- The herby ranch sauce takes ordinary chicken and vegetables to something restaurant worthy
- These pitas come together in under 45 minutes even on the busiest weeknights
02 -
- Crowding the sheet pan will steam everything instead of roasting so give the ingredients room to breathe
- Let the chicken rest for a couple minutes before assembling so the juices redistribute
- The ranch sauce tastes even better after sitting in the fridge for an hour so make it ahead if you can
03 -
- Cut all the vegetables and chicken into similar sizes so everything roasts evenly
- Line your sheet pan with parchment paper for the easiest cleanup ever