Sheet Pan Chicken Pitas Herby Ranch (Printable version)

Juicy roasted chicken and vegetables tucked into warm pitas with creamy herby ranch sauce.

# List of ingredients:

→ 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, 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 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 in a bowl until smooth and well combined.
08 - Warm the pita breads in the oven for a few minutes or in a dry skillet until pliable.
09 - Fill each warmed pita with shredded lettuce, roasted chicken, vegetables, a generous drizzle of herby ranch sauce, and a sprinkle of feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything roasts on one pan so cleanup is practically nonexistent
  • The homemade ranch sauce is so good youll want to put it on everything
  • The combination of tender chicken and slightly charred vegetables is restaurant quality
02 -
  • Don't overcrowd the pan or the chicken will steam instead of roast giving you soggy results
  • Let the chicken rest for just a couple of minutes after roasting so the juices redistribute
  • The ranch sauce tastes even better after it sits for 10 minutes so the garlic mellows out
03 -
  • Line your pan with parchment paper it saves you from scrubbing roasted-on bits
  • Cut your vegetables into similar sizes so they finish roasting at the same time

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