Description
A quick and easy weeknight dinner featuring crispy chicken thighs, roasted veggies, and warm pita bread all cooked together on one sheet pan for minimal mess and maximum flavor.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 medium red onion, sliced (about 150g / 5.3 oz)
- 2 medium bell peppers, sliced (about 300g / 10.6 oz), preferably red and yellow
- 4–6 pieces pita bread
- ½ cup tzatziki sauce (optional)
- Diced cucumber and tomato (optional)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, oregano, salt, and pepper.
- Add the chicken thighs and toss to coat fully. Let it sit for at least 10 minutes, or up to 2 hours in the fridge for deeper flavor.
- While the chicken marinates, slice the red onion and bell peppers into ½ inch thick strips.
- Toss the veggies lightly with a pinch of salt, pepper, and a drizzle of olive oil.
- Preheat oven to 425°F (220°C).
- Spread the marinated chicken thighs evenly on one half of a large rimmed baking sheet.
- Spread the sliced veggies on the other half, ensuring nothing is crowded.
- Roast in the oven for 20-25 minutes, flipping the chicken and tossing the veggies halfway through.
- Wrap pita breads in foil and warm in the oven for the last 5 minutes of cooking.
- Slice the chicken into strips if desired.
- Stuff pita pockets with chicken, roasted veggies, and your favorite toppings such as cucumber, tomato, and tzatziki.
- Optionally, garnish with chopped fresh parsley or a squeeze of lemon.
Notes
Do not overcrowd the pan to avoid steaming. Use chicken thighs for juiciness and crispiness. Flip chicken and veggies halfway through roasting. Marinate chicken for at least 10 minutes, preferably up to 2 hours. Warm pitas wrapped in foil to keep them soft. For vegetarian options, substitute chicken with tofu or roasted chickpeas. Reheat leftovers gently in a skillet to maintain crispiness. Avoid freezing leftovers as they lose crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita stuffed with
- Calories: 420
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: sheet pan chicken pitas, easy dinner, crispy chicken, weeknight meal, one-pan dinner, roasted veggies, pita bread, tzatziki