Sheet Pan Chicken Pitas with Herby Ranch
Golden-brown chicken thighs and sweet, blistered peppers and onions roast together on a single sheet pan for a deeply flavorful, effortless meal. Tucked into warm, fluffy pita bread and drizzled with a cool, vibrant homemade herby ranch, this quick and satisfying dinner delivers maximum flavor with minimal cleanup.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large bowl
- Whisk
- Small bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- instant-read thermometer
- Tongs
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 lemon, juiced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 red bell pepper, sliced into 1-inch strips
- 1 red onion, cut into 1/2-inch wedges
- 4-6 pieces pita bread
- ½ cup sour cream
- ¼ cup buttermilk
- ¼ cup finely chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Lettuce, sliced cucumber, and diced tomato for serving optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, whisk together 3 tablespoons olive oil, the juice of 1 lemon, 4 minced garlic cloves, 1 teaspoon dried oregano, and a generous pinch of salt and black pepper. Add the chicken thighs and toss to coat thoroughly. Let sit at room temperature while you prepare the vegetables.
- Slice the bell pepper into 1-inch strips and the red onion into 1/2-inch wedges. Toss the vegetables with 1 tablespoon of olive oil and a pinch of salt.
- Spread the vegetables in an even layer on one half of the prepared baking sheet. Place the marinated chicken thighs in a single layer on the other half, ensuring they are not crowded.
- Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and beginning to char at the edges.
- During the last 3-4 minutes of roasting, place the pita breads directly on the oven rack or on a separate baking sheet to warm and lightly toast.
- While the chicken roasts, make the herby ranch: In a small bowl, combine 1/2 cup sour cream, 1/4 cup buttermilk, 1/4 cup finely chopped fresh dill, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 minced garlic clove, 1 tablespoon lemon juice, and a pinch of salt and pepper. Whisk until smooth and creamy. Taste and adjust seasoning.
- Let the chicken rest for 5 minutes, then slice into thick strips.
- To serve, open a warm pita and fill with roasted chicken and vegetables. Drizzle generously with herby ranch. Add lettuce, cucumber, or tomato if desired.
Notes
For the best flavor, use fresh herbs in the ranch dressing. If you only have dried herbs, use 2 teaspoons dried dill and 1 teaspoon each of dried parsley and chives. To make the ranch dairy-free, use vegan sour cream and buttermilk alternatives. Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before assembling pitas. For a spicier version, add 1/2 teaspoon smoked paprika and a pinch of cayenne to the chicken marinade.