Mix Greek yogurt with chopped fresh dill and parsley for the herby ranch. Add garlic powder, onion powder, lemon juice, salt, pepper. Stir it all together and refrigerate for at least 30 minutes. Seriously, don't skip the wait time - fresh herbs need to infuse into the yogurt for proper herby ranch. I usually make this herby ranch the night before and it's even better.

Cut chicken into bite-sized pieces for your sheet pan chicken pitas with herby ranch. Whisk olive oil, lemon juice, minced garlic, paprika, cumin together. Toss chicken in the marinade and let it sit 15 minutes minimum. If you have time, go for 2 hours in the fridge. This is what makes the chicken in your sheet pan chicken pitas with herby ranch actually flavorful.

Slice bell peppers and red onions into big chunks. Toss with olive oil, salt, and pepper. Keep them large so they don't turn to mush. They'll roast alongside the chicken on your sheet pan.

Heat oven to 425°F - this is important for getting that char on your sheet pan chicken pitas with herby ranch. Spread chicken on one half of a sheet pan. Vegetables on the other half, don't crowd them. Roast 20-25 minutes until chicken hits 165°F. Use a thermometer, don't guess.

Stick the thermometer in the thickest piece. Pull at exactly 165°F for juicy sheet pan chicken pitas with herby ranch. Let everything rest 5 minutes. This is the difference between juicy and dry.

Wrap pitas in foil while chicken rests. Put them in the still-warm oven for 2-3 minutes. Or heat them on a gas burner for 30 seconds per side. Warm pita makes everything taste fresher.

Spread herby ranch inside each warm pita. Add shredded lettuce or slaw. Pile in the roasted chicken and vegetables. Top with cucumbers, tomatoes, feta. Drizzle more herby ranch because obviously.