Chicken with Herby Recipe
A vibrant and flavorful Sheet Pan Chicken recipe featuring tender, spiced chicken breasts roasted alongside zesty lemon slices, served with a fresh and creamy herby ranch cabbage slaw tucked into warm pitas. This easy, one-pan meal is perfect for a quick weeknight dinner with a balance of sweet, smoky, and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
For the Herby Ranch Slaw:
- ½ cup plain yogurt (or non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
For Serving:
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Prep the Oven & Chicken: Preheat the oven to 425ºF (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix everything thoroughly to coat the chicken evenly.
- Roast the Chicken: Arrange the chicken pieces and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes, then toss the chicken to ensure even cooking. Continue roasting for an additional 4 to 7 minutes until the chicken is caramelized on the edges and cooked through (internal temperature should reach 165ºF).
- Make the Slaw: In a mixing bowl, whisk together the plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt until well combined. Fold in the shredded cabbage thoroughly and let the slaw rest for 10 to 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Warm and Fill Pitas: Warm the pitas until soft and pliable, either in a dry skillet or oven. Fill each pita with a generous portion of the herby ranch slaw, followed by roasted chicken pieces and cubes of ripe avocado. Serve immediately while warm for the best flavor and texture.
Notes
- Substitute chicken thighs to achieve juicier and more flavorful meat.
- For dairy-free version, use coconut yogurt or another preferred non-dairy yogurt alternative.
- Store leftovers separately in airtight containers: the slaw and chicken will each last up to 3 days in the refrigerator.
Keywords: Sheet Pan Chicken, roasted chicken, cabbage slaw, herby ranch slaw, easy weeknight dinner, one pan chicken, healthy chicken recipe, pita sandwiches
Find it online: https://deliciousdishspot.com/chicken-with-herby-recipe/
