Sheet Pan Chicken Pitas Herby Ranch (Printable)
Juicy chicken and roasted 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
# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, oregano, salt, pepper, and lemon juice until evenly coated.
03 - Place seasoned chicken on one half of the prepared sheet pan in a single layer.
04 - In a separate bowl, toss red onion wedges, bell pepper slices, and cherry tomatoes with olive oil, salt, and pepper.
05 - Spread the seasoned vegetables on the remaining half of the sheet pan, keeping them separate from the chicken.
06 - Roast for 20-25 minutes, stirring halfway through cooking, until 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 pepper until smooth and well combined.
08 - Heat pita breads in the oven for 2-3 minutes or in a dry skillet until warm and pliable.
09 - Fill each warmed pita with shredded lettuce, roasted chicken and vegetables, drizzle generously with herby ranch sauce, and top with crumbled feta cheese. Serve immediately.
# Expert Tips:
01 -
- The roasted vegetables get sweet and charred while the chicken stays impossibly juicy
- Everything cooks on one pan so cleanup is practically nonexistent
- That homemade ranch sauce makes even vegetable skeptics ask for more
02 -
- Cutting the chicken into bite-sized pieces before roasting helps it cook faster and makes assembly so much easier
- Stirring the sheet pan halfway through prevents the vegetables from steaming instead of roasting
- The ranch sauce tastes even better after sitting for 10 minutes, so make it first
03 -
- Line your sheet pan with parchment paper for the easiest cleanup ever
- Let the chicken and vegetables cool for just 5 minutes before assembling so the pitas dont get soggy