Name: Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ lbs boneless, skinless chicken thighs or breasts; 1 red bell pepper, sliced into thin strips; 1 yellow bell pepper, sliced; 1 small red onion, thinly sliced; 1 medium zucchini, sliced into half moons (optional); 1 tbsp olive oil (for veggies); Kosher salt & black pepper, to taste; 3 tbsp olive oil (for chicken marinade); 2 cloves garlic, minced; Juice of 1 lemon (about 3 tbsp); 1½ tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; ½ tsp ground coriander; ½ tsp crushed red pepper flakes (optional); 1 tsp kosher salt; ½ tsp freshly ground black pepper; ½ cup mayonnaise; ½ cup sour cream or plain Greek yogurt; 2 tbsp buttermilk (or milk + lemon juice as a sub); 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; 1 tbsp chopped fresh chives or green onions; 1 garlic clove, grated or minced; 1 tsp lemon juice or white vinegar; ¼ tsp onion powder; Salt and black pepper, to taste

Description

Sheet Pan Chicken Pitas with Herby Ranch is a vibrant and easy dinner featuring marinated chicken and roasted vegetables, served with fresh pita and a creamy herby ranch dressing. Perfect for weeknight meals with minimal cleanup.

Ingredients

1½ lbs boneless, skinless chicken thighs or breasts
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced
1 small red onion, thinly sliced
1 medium zucchini, sliced into half moons (optional)
1 tbsp olive oil (for veggies)
Kosher salt & black pepper, to taste
3 tbsp olive oil (for chicken marinade)
2 cloves garlic, minced
Juice of 1 lemon (about 3 tbsp)
1½ tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp ground coriander
½ tsp crushed red pepper flakes (optional)
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup mayonnaise
½ cup sour cream or plain Greek yogurt
2 tbsp buttermilk (or milk + lemon juice as a sub)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives or green onions
1 garlic clove, grated or minced
1 tsp lemon juice or white vinegar
¼ tsp onion powder
Salt and black pepper, to taste

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Instructions

Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a bowl, combine olive oil, garlic, lemon juice, cumin, smoked paprika, oregano, coriander, red pepper flakes, salt, and pepper. Toss chicken in marinade and set aside for 10–15 minutes.
Toss sliced vegetables with 1 tbsp olive oil, salt, and pepper. Spread on the sheet pan alongside chicken.
Roast chicken and vegetables for 20–25 minutes, or until chicken is cooked through and vegetables are tender.
For the Herby Ranch Dressing, whisk together mayonnaise, sour cream, buttermilk, parsley, dill, chives, garlic, lemon juice, onion powder, salt, and pepper until smooth.
Serve roasted chicken and vegetables in warmed pita bread with a generous drizzle of herby ranch dressing.

Notes

Substitute chicken breasts for thighs or vice versa depending on preference.
Add extra veggies like cherry tomatoes or mushrooms for variety.
Leftovers can be stored in the refrigerator for up to 3 days; reheat before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Sheet Pan
Cuisine: American