Description
A quick and easy weeknight dinner featuring herb-crusted chicken thighs, roasted vegetables, and toasted pita bread drizzled with creamy ranch dressing, all cooked on a single sheet pan for minimal cleanup.
Ingredients
Scale
- Boneless, skinless chicken thighs
- 1/2 Red onion, sliced into wedges
- 1 large Bell pepper, chopped
- 1 head Broccoli, cut into florets
- 2 teaspoons Italian seasoning
- 1 teaspoon Garlic powder
- Salt and Black Pepper to taste
- 2 tablespoons Olive oil
- 6–8 Pita breads, torn into chunks
- 1/2 cup Ranch dressing
- 1/4 cup Crumbled feta cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Pat chicken thighs dry and place in a large bowl. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
- Place chicken in the center of the prepared sheet pan.
- Chop red onion, bell peppers, and broccoli. Scatter veggies around the chicken on the sheet pan in a single layer.
- Bake for 15 minutes. Remove pan, flip chicken, and stir veggies.
- Remove pan again. Scatter torn pita chunks over chicken and veggies. Drizzle ranch dressing evenly over everything. Sprinkle with feta cheese if using.
- Return to oven and bake for another 8-10 minutes, until pita is golden and chicken reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
Do not crowd the pan to ensure proper roasting. Pat chicken dry for better browning. If pita browns too quickly, cover loosely with foil. This recipe does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 475
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 37
- Fiber: 4
- Protein: 32
Keywords: sheet pan dinner, chicken pitas, ranch chicken, easy weeknight meals, family friendly dinner, one pan meal, quick chicken recipes