Sheet Pan Chicken Pitas with Herby Ranch (Printable version)

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

# What You'll Need:

→ Chicken & Marinade

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→ Vegetables

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→ Herby Ranch

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→ To Serve

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# 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 wedges, sliced 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 the vegetables are tender and slightly charred.
07 - While the chicken and vegetables roast, whisk together the 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, roasted vegetables, a generous drizzle of herby ranch sauce, and a sprinkle of crumbled feta cheese. Serve immediately.

# Expert advice:

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  • Everything cooks on one sheet pan so cleanup is practically nonexistent
  • The homemade ranch sauce makes even the pickiest eaters excited about vegetables
  • You can customize the fillings based on what everyone in your family actually likes
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  • Cut all the chicken and vegetables into similar sizes so everything finishes cooking at the same time
  • Do not overcrowd the pan or the chicken will steam instead of roast
  • The ranch sauce tastes better if you let it sit for at least 10 minutes before serving
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  • Let the chicken and vegetables cool for about 5 minutes before assembling so the pitas do not get soggy
  • If your pitas are thick, slice them open carefully to create pockets instead of tearing them

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