A quick and flavorful sheet pan dinner featuring spiced roasted chicken, colorful veggies, and homemade herby ranch—perfect for stuffing into warm pitas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
For the Chicken & Veggies:
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1 ½ lbs boneless chicken thighs or breasts, sliced
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2 bell peppers, sliced
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1 red onion, sliced into wedges
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp cumin
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1 tsp dried oregano
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2 garlic cloves, minced
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Salt and pepper to taste
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4–6 pita breads
For the Herby Ranch:
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¾ cup Greek yogurt or sour cream
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1–2 tbsp mayonnaise (optional)
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1 clove garlic, grated
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Juice of ½ lemon
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1 tbsp chopped parsley
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1 tbsp chopped dill
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1 tbsp chopped chives
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Salt and pepper, to taste
Instructions
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Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
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In a bowl, combine chicken with olive oil, paprika, cumin, oregano, garlic, salt, and pepper.
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On the sheet pan, arrange seasoned chicken and vegetables in a single layer.
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Roast for 18–22 minutes, flipping once, until chicken is cooked through and vegetables are tender.
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Meanwhile, mix all herby ranch ingredients in a bowl. Thin if needed.
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Warm pita bread in foil during final minutes of baking.
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Assemble pitas with roasted chicken, veggies, and a drizzle of ranch.