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Sheet Pan Greek Chicken Gyros

Sheet Pan Greek Chicken Gyros
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This Sheet Pan Greek Chicken Gyros recipe offers a flavorful and easy dinner option bursting with Mediterranean herbs and spices. Tender chicken thighs roast alongside fresh vegetables, all seasoned with a zesty marinade and paired with a creamy homemade tzatziki sauce. Cooked on one pan, it saves time and effort, providing a healthy, balanced, and customizable meal perfect for weeknights or entertaining.

Ingredients

Scale

Chicken and Marinade

  • 1.5 lbs boneless chicken thighs
  • 3 tablespoons olive oil (plus extra for roasting)
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced (divided)
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper, to taste

Vegetables

  • 1 red onion, sliced
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, grated and excess moisture squeezed out

Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill or oregano (optional)
  • Salt, to taste

Serving

  • 4–6 soft pita breads
  • Optional garnishes: chopped parsley or dill, smoked paprika, crumbled feta cheese

Instructions

  1. Prepare the Marinade: In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, 2 teaspoons dried oregano, salt, and pepper. This will infuse the chicken with bright, herbal Mediterranean flavors.
  2. Marinate the Chicken: Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over them, coating evenly. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge for deeper flavor.
  3. Arrange Ingredients on the Sheet Pan: Preheat the oven to 425°F (220°C). On a large sheet pan, spread the marinated chicken evenly. Surround with halved cherry tomatoes and sliced red onion, giving the vegetables space to roast evenly.
  4. Roast in the Oven: Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender and slightly caramelized.
  5. Make the Tzatziki Sauce: While the chicken roasts, grate the cucumber and squeeze out excess moisture. In a bowl, combine the cucumber, Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, fresh dill or oregano (optional), and salt. Mix well for a cool, creamy sauce.
  6. Assemble Your Gyros: Warm the pita bread in a dry skillet or oven. Layer each pita with sliced roasted chicken, roasted tomatoes, red onion, and generous dollops of tzatziki sauce. Fold or roll to create a delicious gyro wrap. Garnish as desired.

Notes

  • Marinate chicken longer for more intense flavor and tenderness—overnight is best.
  • Use chicken thighs instead of breasts for juicier, more flavorful results.
  • Don’t skip the tzatziki sauce; it adds freshness and moisture to each bite.
  • Give tomatoes and onions space on the pan to roast without steaming.
  • Warm pita breads by toasting in a skillet or oven for pliability and enhanced flavor.

Nutrition

Keywords: Greek chicken gyro, sheet pan dinner, Mediterranean chicken, tzatziki, easy weeknight meal, healthy chicken recipe, gluten-free gyro

Find it online: https://ninagourmet.com/sheet-pan-greek-chicken-gyros/