Description
Tender, seasoned chicken and vibrant roasted vegetables come together on one pan, served in warm pitas with a creamy, fresh herby ranch. This recipe is a weeknight dream, offering maximum flavor with minimal cleanup.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large bell pepper (any color), chopped
- 1/2 red onion, thinly sliced
- 1 medium zucchini, chopped
- 4–6 pita breads (pockets or flatbreads)
- 1/2 cup ranch dressing
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
Instructions
- 1. Marinate Chicken: In a large bowl, combine chicken pieces with 1 tbsp olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Toss to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2. Roast Vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, toss chopped bell pepper, red onion, and zucchini with remaining 1 tbsp olive oil, a pinch of salt, and pepper. Roast for 10-15 minutes until slightly tender.
- 3. Add Chicken & Finish Roasting: Remove sheet pan from oven. Push vegetables to one side and spread marinated chicken in a single layer on the other side. Return to oven and roast for another 15-20 minutes, or until chicken is cooked through (165°F/74°C) and vegetables are tender and caramelized.
- 4. Prepare Herby Ranch & Warm Pitas: While chicken and veggies finish, stir fresh dill, parsley, and chives into the ranch dressing. During the last 2-3 minutes of roasting, add pita breads to the sheet pan to warm.
- 5. Assemble & Serve: Fill warm pitas with roasted chicken and vegetables. Drizzle generously with herby ranch and serve immediately.
- Prep Time: 20 mins
- Cook Time: 35 mins