Description
These Sheet Pan Chicken Pitas with Herby Ranch feature tender, seasoned chicken and charred vegetables roasted together on one pan, served in warm pitas with homemade herby ranch dressing. Ready in just 35 minutes with minimal cleanup, this easy weeknight dinner satisfies everyone.
Ingredients
For the Chicken:
1.5 pounds boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Vegetables:
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges
1 cup cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste
For the Herby Ranch:
1/2 cup Greek yogurt (full-fat)
1/4 cup mayonnaise
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 clove garlic, minced
2 teaspoons lemon juice
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For Serving:
6–8 pita breads
Fresh lettuce or mixed greens
Sliced cucumbers
Optional: feta cheese, tomatoes
Instructions
1. Preheat oven to 425°F. Position rack in upper third. Line large sheet pan with parchment paper.
2. If using chicken breasts, pound to even 3/4-inch thickness. Pat all chicken completely dry with paper towels.
3. Make spice blend: Combine garlic powder, smoked paprika, cumin, oregano, salt, pepper, and cayenne in small bowl.
4. Season chicken: Place chicken in bowl, drizzle with 2 tablespoons olive oil, sprinkle with spice blend, and rub to coat evenly. Let sit 10 minutes.
5. Make herby ranch: Whisk together Greek yogurt, mayo, dill, parsley, chives, garlic, lemon juice, onion powder, salt, and pepper. Cover and refrigerate.
6. Prepare vegetables: Toss bell peppers, onion wedges, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
7. Arrange on sheet pan: Place chicken on one side with space between pieces. Spread vegetables on other side in single layer without overcrowding.
8. Roast 20-25 minutes until chicken reaches 165°F (thighs 25 min, breasts 20 min, tenderloins 18 min) and vegetables are charred and tender.
9. During last 3-4 minutes, wrap pitas in foil and place on oven rack below or on pan edges to warm.
10. Let chicken rest 5 minutes, then slice into strips against the grain.
11. Assemble pitas: Fill warm pitas with lettuce, sliced chicken, roasted vegetables, and generous drizzle of herby ranch.
Notes
Pat chicken very dry before seasoning – moisture prevents browning.
Don’t overcrowd pan – use two pans if needed for proper roasting.
Use instant-read thermometer for perfectly cooked chicken at 165°F.
If using chicken breasts, pound to even thickness for uniform cooking.
Herby ranch improves when made 4-24 hours ahead.
Store chicken, vegetables, and ranch separately up to 4 days for meal prep.
Wrap pitas in foil to keep them soft while warming.
For keto, serve over greens instead of pitas.
Fresh herbs are crucial for ranch – dried don’t compare.
Chicken thighs are more forgiving and stay juicier than breasts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Sheet Pan Roasted
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 pita with filling
- Calories: 425
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: sheet pan chicken pitas, herby ranch, easy dinner recipe, one pan meal, chicken pita recipe