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Sheet Pan Chicken Pitas With Herby Ranch – Easy, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken and Veggies: 1.5 pounds boneless, skinless chicken thighs (or breasts, thinly sliced)
  • 2 bell peppers, sliced (any color)
  • 1 medium red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder (optional, for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 lemon (zest and juice, divided)
  • For the Herby Ranch: 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1–2 tablespoons milk or water (to thin)
  • 1 clove garlic, finely grated or minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped (or 1 teaspoon dried)
  • 1–2 teaspoons lemon juice
  • 1/4 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • For Serving: 6–8 pita breads (pocket-style or Greek-style)
  • Shredded romaine or butter lettuce
  • Sliced cucumber and cherry tomatoes (optional)
  • Crumbled feta (optional)

Method
 

  1. Heat the oven: Set your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Prep the chicken: Pat the chicken dry. If using breasts, slice into 1/2-inch strips for quick cooking. Thighs can be left whole or cut into strips.
  3. Season generously: In a large bowl, combine olive oil, smoked paprika, cumin, garlic powder, oregano, chili powder (if using), salt, black pepper, and lemon zest. Toss chicken to coat well.
  4. Add the veggies: Add sliced peppers and red onion to the bowl. Toss again so the vegetables pick up the seasoning and oil.
  5. Arrange on the sheet pan: Spread chicken and vegetables in an even layer. Don’t overcrowd—use two pans if needed so everything roasts instead of steams.
  6. Roast: Bake for 16–20 minutes, stirring once halfway, until the chicken is cooked through and the edges of the veggies are caramelized. Internal temp should reach 165°F (74°C).
  7. Finish with lemon: Squeeze half the lemon over the hot chicken and vegetables. Taste and add a pinch of salt if needed.
  8. Make the herby ranch: While the chicken roasts, whisk mayo, Greek yogurt, a splash of milk, garlic, dill, parsley, chives, lemon juice, salt, and pepper. Adjust thickness with more milk and seasoning to taste. It should be creamy but drizzle-able.
  9. Warm the pitas: Wrap pitas in foil and warm in the oven for the last 3–5 minutes of roasting, or char briefly over a gas flame or hot skillet.
  10. Assemble: Layer lettuce in warm pitas, add chicken and veggies, top with cucumber, tomatoes, and feta if you like. Drizzle generously with herby ranch.
  11. Serve: Add extra ranch and lemon wedges at the table. A little flaky salt on top is a nice touch.