Go Back
Sheet Pan Chicken Pitas with Garlic Yogurt Sauce: two stuffed pita breads on a rustic white ceramic plate, filled with…

Sheet Pan Chicken Pitas with Garlic Yogurt Sauce

Tender spiced chicken, roasted vegetables, and a garlicky yogurt sauce served in warm pita bread, all made on one sheet pan. Dinner is on the table in about 35 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs cut into 1-inch strips
  • 3 tablespoons plain full-fat yogurt
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne optional
  • 1 medium red onion sliced into wedges
  • 1 red bell pepper sliced
  • 1 zucchini sliced into half-moons
  • 4 pita breads
  • fresh parsley or mint for serving
Garlic Yogurt Sauce
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 garlic clove grated
  • salt to taste

Method
 

  1. Preheat your oven to 425°F and line a large rimmed sheet pan (18x13-inch) with foil. You want the pan big enough that the chicken isn't crowded, or it'll steam instead of roast.
  2. In a bowl, stir together the yogurt, olive oil, minced garlic, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Add the chicken strips and toss until coated. Let it sit while you prep the vegetables, or up to 30 minutes in the fridge if you have the time.
  3. Spread the red onion, bell pepper, and zucchini across the pan. Drizzle with a little olive oil and a pinch of salt, then toss them so they're coated. Push them toward the edges and nestle the chicken strips in the center.
  4. Roast at 425°F for 22 to 25 minutes, until the chicken is cooked through and has some color on the edges. The vegetables should be soft with slightly caramelized edges. If you want more char, switch to broil for the last 2 minutes.
  5. While the pan is in the oven, stir together the Greek yogurt, lemon juice, grated garlic, and a pinch of salt. Taste it. Add more lemon if it needs brightening.
  6. Warm the pitas directly on a gas burner for 30 seconds per side, or wrap them in foil and put them in the oven for the last 5 minutes of cooking.
  7. Serve the chicken and vegetables stuffed into warm pitas, drizzled with the garlic yogurt sauce and scattered with fresh parsley or mint.

Notes

Use chicken thighs, not breasts — thighs stay juicy at 425°F while breasts dry out before the vegetables finish. Line the pan with foil; the yogurt marinade will stick and burn on bare metal. Cut vegetables to roughly the same size so they cook evenly. If the pan looks crowded, use two pans — crowded chicken steams instead of roasting. Grate the garlic for the yogurt sauce on a microplane for a smoother, more evenly flavored result. For chicken breast, cut cook time to 18–20 minutes and check for 165°F internal temperature. Do not marinate longer than 8 hours. Store chicken and vegetables separately from pitas in an airtight container for up to 3 days; reheat in a skillet or a 375°F oven for 10 minutes. Yogurt sauce keeps in the fridge for 4 days. Do not store assembled pitas — they get soggy.