Sheet Pan Za'atar Chicken Pitas with Carrot Fries & Harissa Mayo
Fast & Easy

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.)
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fresh
ingredients
Sheet Pan Za'atar Chicken Pitas with Carrot Fries & Harissa Mayo
Title
  • 12 oz Boneless, Skinless Chicken Thighs
  • 2 Pocketless Pita
  • 1 Red Onion
  • ¾ lb Carrots
  • 1 Poblano Pepper
  • 1½ Tbsps Red Harissa Paste
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Arrange two oven racks in the upper and lower thirds of the oven; preheat 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; remove the ribs and seeds, then slice crosswise into 1/2-inch strips. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Make the carrot fries
2 Make the carrot fries

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.

Roast the chicken, onion & pepper
3 Roast the chicken, onion & pepper

Meanwhile, transfer the onion wedges and pepper strips 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). 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. Carefully transfer the roasted chicken to a cutting board. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Warm the pitas
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 to a work surface and carefully unwrap.

Finish & serve your dish
5 Finish & serve your dish

In a bowl, combine the mayonnaise and harissa paste. Season with salt and pepper. Roughly chop the olives. Slice the roasted chicken crosswise. Spread the tzatziki onto the warmed pitas. Top with the sliced chicken, roasted onion and pepper, and chopped olives. Serve the finished pitas with the carrot fries and harissa mayo on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Arrange two oven racks in the upper and lower thirds of the oven; preheat 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; remove the ribs and seeds, then slice crosswise into 1/2-inch strips. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Make the carrot fries

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.

Make the carrot fries
Roast the chicken, onion & pepper
3 Roast the chicken, onion & pepper

Meanwhile, transfer the onion wedges and pepper strips 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). 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. Carefully transfer the roasted chicken to a cutting board. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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 to a work surface and carefully unwrap.

Warm the pitas
Finish & serve your dish
5 Finish & serve your dish

In a bowl, combine the mayonnaise and harissa paste. Season with salt and pepper. Roughly chop the olives. Slice the roasted chicken crosswise. Spread the tzatziki onto the warmed pitas. Top with the sliced chicken, roasted onion and pepper, and chopped olives. Serve the finished pitas with the carrot fries and harissa mayo on the side. Enjoy!

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