Sheet Pan Chicken Pitas Herby Ranch (Printable)
Crispy chicken and roasted vegetables tucked 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 - Toss the chicken pieces with olive oil, smoked paprika, garlic powder, oregano, salt, pepper, and lemon juice until evenly coated.
03 - Spread the seasoned chicken on one half of the prepared sheet pan in a single layer.
04 - Toss the red onion wedges, bell peppers, and cherry tomatoes with olive oil, salt, and pepper.
05 - Spread the vegetables on the remaining half of the sheet pan, keeping them separate from the chicken.
06 - Roast for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender and slightly charred.
07 - Whisk together mayonnaise, Greek yogurt, parsley, dill, chives, garlic, lemon juice, onion powder, salt, and pepper until smooth and creamy.
08 - Heat the pita breads until warm and pliable.
09 - Fill each warmed pita with shredded lettuce, roasted chicken, vegetables, a drizzle of herby ranch, and crumbled feta cheese. Serve immediately.
# Expert Advice:
01 -
- Everything roasts on one pan, making cleanup almost nonexistent after a long day
- The homemade ranch sauce is ridiculously good and will make you forget store-bought exists
- The combination of warm roasted vegetables and cool creamy sauce is pure comfort food
02 -
- Crowding the sheet pan will steam your ingredients instead of roasting them, so use two pans if yours looks too packed
- The ranch sauce needs at least 15 minutes in the fridge for the flavors to meld, so make it first or while the chicken roasts
- Warm pitas are much less likely to tear when you stuff them, so do not skip that final warming step
03 -
- Letting the chicken rest for 5 minutes after roasting keeps it juicy, but we have been known to skip this step when hungry
- Double the ranch recipe and keep it in your fridge for salads, sandwiches, and veggie dipping all week