Sheet Pan Za'atar Chicken Pitas

with Carrot Fries & Harissa Mayo

35 MIN

2 Servings

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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To make this easy take on the classic Greek sandwich, we’re filling hearty pitas with sliced chicken thighs (coated with herby za'atar), roasted onion and poblano pepper, and a cooling layer of tzatziki for bright flavor in every bite.
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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Boneless, Skinless Chicken Thighs
2 Pocketless Pita
1 Red Onion
1 Poblano Pepper
¾ lb Carrots
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 Tbsp Red Harissa Paste
2 Tbsps Mayonnaise
1 oz Pitted Niçoise Olives
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Arrange two oven racks in the upper and lower thirds of the oven; preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then halve lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds. Slice crosswise into 1/2-inch strips. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Roast the carrots

Transfer the carrot pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Place on the upper oven rack and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Roast the chicken, onion & pepper

Meanwhile, transfer the onion wedges and sliced pepper to a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). Carefully transfer to the other side of the sheet pan. Place on the lower oven rack and roast 18 to 20 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the roasted chicken to a cutting board.

*An instant-read thermometer should register 165°F.

4 Warm the pitas

Meanwhile, wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.

5 Finish & serve your dish

In a bowl, combine the mayonnaise and harissa. Season with salt and pepper. Slice the roasted chicken crosswise. Spread the tzatziki onto the warmed pitas; top with the sliced chicken, roasted onion and pepper, and olives (tearing into pieces before adding). Serve the finished pitas with the roasted carrots and harissa mayo on the side. Enjoy!