Sheet Pan Chicken Pitas Herby Ranch (Printable)
Juicy roasted chicken and vegetables in warm pitas with creamy herby ranch sauce. A vibrant one-pan meal ready in 45 minutes.
# 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 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 on one half of the prepared sheet pan.
04 - In a separate bowl, toss the red onion wedges, bell peppers, and cherry tomatoes with olive oil, salt, and pepper.
05 - Spread the 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 roasting, whisk together mayonnaise, Greek yogurt, parsley, dill, chives, minced garlic, lemon juice, onion powder, salt, and pepper until smooth.
08 - Warm the pita breads in the oven for 2 to 3 minutes or in a dry skillet.
09 - Fill each warmed pita with shredded lettuce, roasted chicken, roasted vegetables, a drizzle of herby ranch, and crumbled feta cheese. Serve immediately.
# Expert Advice:
01 -
- Everything roasts on one pan so cleanup is literally just crumpling up parchment paper while you eat
- The homemade ranch sauce transforms this from good dinner into the kind of meal people actually text their friends about
02 -
- Don't crowd your sheet pan or everything will steam instead of getting those gorgeous caramelized edges
- Let the chicken rest for just a few minutes after roasting so all those juices stay in the meat instead of running onto your plate
03 -
- If you want extra crispy vegetables, spread them in a single layer and don't stir them until the final 10 minutes of cooking
- The ranch sauce actually tastes better if you make it a few hours ahead and let the flavors meld together in the fridge