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Sheet pan chicken pitas wrapped in soft flatbread with roasted chicken, vegetables, cucumbers, and herby ranch sauce on a rustic tray

Sheet Pan Chicken Pitas with Herby Ranch

Juicy spiced chicken, roasted veggies, and creamy herby ranch sauce all tucked into warm pita bread. A quick and easy Mediterranean-inspired weeknight dinner made on one pan.
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Prep Time 14 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 44 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken thighs or breasts cut into bite-sized pieces
  • 2 tbsp olive oil for the chicken
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 1 tbsp fresh lemon juice add before roasting
  • 1 red bell pepper sliced
  • 1 red onion sliced
  • 1 cup cherry tomatoes whole or halved
  • 1 small zucchini sliced
  • 2 cloves fresh garlic minced
  • 1 tbsp olive oil for roasting vegetables
  • 0.5 cup sour cream or Greek yogurt base for ranch sauce
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp garlic powder for ranch
  • 0.5 tsp onion powder
  • salt and pepper to taste for ranch
  • 1 tbsp lemon juice for ranch
  • 1 tbsp milk to thin consistency
  • 4 pita breads warmed
  • 0.5 cup crumbled feta cheese optional
  • 1 cup shredded cabbage or lettuce
  • 0.5 cup sliced cucumbers

Equipment

  • Heavy rimmed baking sheet
  • Parchment paper or silicone mat
  • Large mixing bowl
  • Sharp knife
  • Meat thermometer

Method
 

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a heavy rimmed baking sheet with parchment paper or a silicone mat.
  2. Cut the chicken into bite-sized pieces. Place in a large bowl and add olive oil, garlic powder, smoked paprika, cumin, oregano, salt, pepper, and lemon juice. Toss well to coat and let rest for 5 minutes while you prep the vegetables.
  3. Chop all vegetables roughly the same size so they roast evenly. If your zucchini is large, cut it a little thinner. Toss with olive oil, salt, and pepper.
  4. Spread the chicken on one half of the sheet pan and the vegetables on the other half. Keep small cherry tomatoes on the outer edge. Do not overcrowd the pan or the food will steam instead of roast.
  5. Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and the vegetables have slightly charred edges. Check the thickest piece of chicken at 20 minutes. Let everything rest for 5 minutes.
  6. While the chicken roasts, make the herby ranch. Mix sour cream or Greek yogurt, fresh dill, fresh parsley, garlic powder, onion powder, salt, pepper, lemon juice, and milk until smooth. Taste and adjust seasoning. Let sit a few minutes before serving.
  7. Warm pita breads in a dry skillet for 30 seconds per side or wrap in foil and place in the oven for the last 5 minutes of cook time. Do not skip this step as cold pitas crack when folded.
  8. Load each warm pita with roasted chicken and vegetables. Top with shredded cabbage or lettuce, sliced cucumbers, crumbled feta if using, and a generous drizzle of herby ranch. Fold and serve immediately.

Notes

Store leftover chicken and veggies in an airtight container in the fridge for up to 4 days. Keep ranch separate and refrigerated for up to 5 days. Do not pre-build pitas or they will get soggy. Reheat chicken and veggies in the oven at 350 degrees F for 10 minutes or in a skillet with a little oil. Chicken and veggies can be frozen for up to 2 months. Do not freeze ranch or pitas.