Sheet Pan Chicken Pitas Herb Ranch (Print View)

Juicy roasted chicken and vegetables in warm pita with crisp herb ranch slaw

# What You'll Need:

→ For the Chicken and Vegetables

01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 2 tbsp olive oil
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ For the Fresh Herb Ranch Slaw

12 - 2 cups finely shredded green cabbage
13 - 1 cup shredded carrots
14 - 1/4 cup chopped fresh parsley
15 - 2 tbsp chopped fresh dill
16 - 2 tbsp chopped fresh chives
17 - 1/2 cup ranch dressing, preferably homemade or high-quality store-bought
18 - 1 tbsp lemon juice
19 - Salt and pepper, to taste

→ For Serving

20 - 4 large pita breads, warmed
21 - 1/2 cup crumbled feta cheese (optional)
22 - Lemon wedges

# Step-by-Step Directions:

01 - Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine chicken, bell peppers, red onion, olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and black pepper. Toss until well coated.
03 - Spread the chicken and vegetable mixture evenly on the prepared sheet pan.
04 - Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and vegetables are tender and slightly charred.
05 - While the chicken cooks, combine cabbage, carrots, parsley, dill, and chives in a large mixing bowl. In a small bowl, whisk together ranch dressing and lemon juice. Pour dressing over the slaw, toss to coat, and season with salt and pepper to taste.
06 - Warm the pita breads according to package instructions or directly on an open flame for a few seconds.
07 - Fill each pita with roasted chicken and vegetables, top generously with fresh herb ranch slaw, and sprinkle with feta cheese if using. Serve with lemon wedges.

# Expert Suggestions:

01 -
  • The roasted vegetables get sweet and caramelized while the chicken stays juicy, creating this perfect texture combination that makes every bite interesting
  • Everything cooks on one sheet pan so cleanup is literally just crumpling up some foil
  • The fresh herb ranch slaw transforms an otherwise ordinary dinner into something that feels like it came from a restaurant
02 -
  • Dont overcrowd the sheet pan or everything will steam instead of roast, which means less flavor and worse texture
  • The slaw can get soggy if you dress it too early, so wait until the chicken is almost done before tossing it together
03 -
  • If your vegetables are done before the chicken, just remove them to a plate and continue cooking the chicken alone
  • Let the chicken rest for a couple of minutes after roasting so the juices redistribute

Go Back