Pitas de pollo al horno con salsa ranch de hierbas

Ingredientes

• 1.5 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 lemon, juiced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced into 1-inch strips
• 1 red onion, cut into 1/2-inch wedges
• 4-6 pieces pita bread
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1/4 cup finely chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Lettuce, sliced cucumber, and diced tomato for serving (optional)

Preparación

1. 1

   Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together 3 tablespoons olive oil, the juice of 1 lemon, 4 minced garlic cloves, 1 teaspoon dried oregano, and a generous pinch of salt and black pepper. Add the chicken thighs and toss to coat thoroughly. Let sit at room temperature while you prepare the vegetables.

3. 3

   Slice the bell pepper into 1-inch strips and the red onion into 1/2-inch wedges. Toss the vegetables with 1 tablespoon of olive oil and a pinch of salt.

4. 4

   Spread the vegetables in an even layer on one half of the prepared baking sheet. Place the marinated chicken thighs in a single layer on the other half, ensuring they are not crowded.

5. 5

   Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and beginning to char at the edges.

6. 6

   During the last 3-4 minutes of roasting, place the pita breads directly on the oven rack or on a separate baking sheet to warm and lightly toast.

7. 7

   While the chicken roasts, make the herby ranch: In a small bowl, combine 1/2 cup sour cream, 1/4 cup buttermilk, 1/4 cup finely chopped fresh dill, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 minced garlic clove, 1 tablespoon lemon juice, and a pinch of salt and pepper. Whisk until smooth and creamy. Taste and adjust seasoning.

8. 8

   Let the chicken rest for 5 minutes, then slice into thick strips.

9. 9

   To serve, open a warm pita and fill with roasted chicken and vegetables. Drizzle generously with herby ranch. Add lettuce, cucumber, or tomato if desired.