Introduction

Sheet Pan Chicken Pitas with Herby Ranch offer a delicious and effortless meal perfect for busy weeknights. With juicy roasted chicken, caramelized vegetables, and a fresh homemade ranch dressing, these pitas come together quickly with minimal cleanup. Enjoy the vibrant flavors and easy assembly that make this dish a family favorite.

The image shows two soft white flatbreads stacked on the right side, folded slightly and resting on a white marbled surface. Each flatbread holds three large, glossy, orange-brown roasted chicken pieces at the center, covered with a thick drizzle of creamy white herby ranch sauce speckled with green herbs. Beneath the chicken, there are soft, cooked tomato chunks adding a reddish color. Fresh green chopped herbs are sprinkled on top of the chicken and sauce for a burst of color and freshness. The textures contrast between the smooth sauce, tender chicken, and fluffy flatbread under soft, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs (680g) 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 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 substitute)
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
4–6 warm pita or naan bread rounds
Diced cucumber, cherry tomatoes (halved), and crumbled feta cheese (optional), for serving
Extra fresh herbs for garnish

Instructions

Step 1: If necessary, cut the chicken breasts into strips or halve thighs for even cooking. In a bowl or zip-top bag, whisk together olive oil, minced garlic, lemon juice, cumin, smoked paprika, oregano, coriander, red pepper flakes, salt, and pepper to make the marinade.
Step 2: Add the chicken to the marinade and toss to coat evenly. Refrigerate for at least 30 minutes, up to 8 hours, to infuse flavor and tenderize.
Step 3: Preheat the oven to 425°F (220°C). Slice the bell peppers, red onion, and zucchini (if using) and toss them with 1 tablespoon olive oil, salt, and pepper in a large bowl.
Step 4: Arrange the vegetables on one side of a lined or lightly greased sheet pan. Place the marinated chicken pieces beside or on top of the veggies, avoiding overcrowding.
Step 5: Roast in the preheated oven for 20–25 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F (74°C) and vegetables are tender and caramelized. Optionally, broil for 2–3 minutes for a golden finish, watching carefully.
Step 6: While the chicken and veggies roast, prepare the herby ranch dressing. Whisk together mayonnaise, sour cream (or Greek yogurt), and buttermilk until smooth. Stir in parsley, dill, chives, garlic, lemon juice, onion powder, salt, and pepper. Chill for 10–15 minutes to meld flavors.
Step 7: Warm the pita breads by wrapping in foil and placing them in the oven during the last 5 minutes of roasting, or warm individually on a skillet or open flame.
Step 8: To assemble, slice the cooked chicken if desired. Fill each warm pita with a generous layer of roasted vegetables, chicken, diced cucumber, cherry tomatoes, and optionally crumbled feta. Drizzle with the herby ranch dressing and garnish with fresh herbs. Serve immediately.

Tips & Variations

For extra tender chicken, don’t skip the lemon juice in the marinade as it helps to brighten and tenderize the meat.
Use zucchini as an optional veggie for added texture and nutrition.
Try substituting the chicken with chickpeas or cauliflower for a vegetarian version.
Add a dash of hot sauce or crushed red pepper flakes to the marinade or ranch for a spicy kick.
Serve as a pita bowl over greens for a gluten-free option by skipping the bread.
Leftover chicken and veggies can be tossed into salads, wraps, or rice bowls for easy meals later in the week.

Storage

Store cooked chicken, roasted vegetables, and ranch dressing separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and vegetables in a skillet or oven until warmed through, and serve with fresh or reheated pita. The ranch dressing can be stirred before serving if it thickens after refrigeration.

How to Serve

The image shows two white pitas with golden brown spots, folded to hold layers of bright orange sheet pan chicken pieces with a slightly crispy texture. The chicken is topped with a creamy white herby ranch sauce speckled with green herbs, and sprinkled with fresh green cilantro leaves. The pitas rest on a white marbled surface, giving a clean background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if cut into strips or halved to ensure even and thorough cooking alongside the vegetables.

How do I make the ranch dressing dairy-free?

Substitute the mayonnaise and sour cream with dairy-free alternatives, and use a plant-based milk for thinning. Adjust seasonings to taste for best results.