Description
An elegant weeknight dish featuring roasted chicken with a vibrant herb-forward ranch slaw, served in warm pitas.
Ingredients
Scale
- 1 1/2 lb boneless, skin-on chicken thighs (or 1 lb chicken breasts), patted dry
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 4–6 pita breads, warmed
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 3–4 tbsp buttermilk (or milk + 1 tsp lemon juice)
- 1 clove garlic, minced
- 2 tbsp lemon juice
- 2 tbsp each fresh parsley and dill, finely chopped
- 1 tbsp chives, finely chopped
- 3 cups shredded green cabbage (or mix of green and red)
- 1 large carrot, julienned or shredded
- 1 small cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta or goat cheese (optional)
- Lemon wedges and flaky sea salt for finishing
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
- Toss the chicken with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Let rest for 10–15 minutes.
- Arrange the chicken on the sheet pan skin-side up and roast for 20–25 minutes until golden and cooked through.
- Meanwhile, whisk together yogurt, mayonnaise, buttermilk, lemon juice, garlic, herbs, salt, and pepper to make the ranch dressing.
- Toss cabbage and carrot with two-thirds of the ranch, adjusting to taste.
- Warm the pitas in the oven during the last 5 minutes of cooking.
- Once the chicken is done, let it rest for 5 minutes before slicing.
- Assemble each pita with slaw, chicken, cucumber, onion, additional ranch, and feta, if using.
- Serve immediately, garnished with lemon wedges.
Notes
Use skin-on thighs for best flavor. Components can be stored separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg