Sheet Pan Chicken Gyros
by Chungah
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Chicken gyros made on a sheet pan for the easiest weeknight meal! Juicy, tender, seasoned chicken served warm in pita with tzatziki sauce!
why you’ll love sheet pan chicken gyros
- Speedy shortcut sheet pan dinner. This recipe is super fast with minimal clean up involved, since everything gets cooked right on a single sheet pan, baking in about 25 minutes at high heat (450°F).
- The gyro chicken is perfect. The chicken is seasoned perfectly with pantry spices – oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, salt and pepper, which then gets oven roasted to yield those crispy, browned edges, mimicking a vertical rotisserie without any special equipment.
- Allows for multitasking. While the chicken bakes, you can prep all your gyro toppings – romaine, tomatoes, onion, cucumber, crumbled feta, and even the homemade tzatziki sauce.
What are chicken gyros?
This is a popular street food item in Greece, made with seasoned chicken wrapped inside a soft pita with tzatziki sauce, tomatoes, and onions.
Key Ingredients
- Chicken: boneless, skinless chicken thighs
- Seasonings: garlic, oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, salt, and pepper
- Bread: soft warm pita bread or flatbread
- Sauce: tzatziki sauce
- Toppings: shredded romaine, cherry tomatoes, red onion, English cucumber, crumbled feta cheese
- Extra: crispy french fries
How to make sheet pan chicken gyros
- Prep the seasoning mixture. Firstly, combine the garlic, oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, salt and pepper.
- Season the chicken. Then cut the chicken into thin strips, tossing with olive oil and seasoning mixture until evenly coated.
- Bake. Bake the chicken at 450°F until the chicken is completely cooked through (165°F), stirring halfway. Then stir in the lemon juice. Pro tip: warm the pitas during the last 5 minutes of cook time.
- Assemble. Lastly, fill the warmed pitas with chicken, lettuce, tomatoes, onion, cucumber, feta, and tzatziki sauce and serve.
Tools For This Recipe
Sheet Pan Chicken Gyros: Frequently Asked Questions
Do I have to wrap in pita?
Not at all! These would go beautifully wrapped in naan or even tortilla.
Can I make the tzatziki sauce ahead of time?
Yes! The homemade tzatziki sauce can keep in the fridge for up to 3 days.
How can I serve these?
You can throw everything onto a sheet pan – toppings and tzatziki sauce included – and serve. The best part is that you’ll have less dishes to clean!
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F, covered tightly in aluminum foil with a splash of water or broth, until warmed through.
Sheet Pan Chicken Gyros
Chicken gyros made on a sheet pan for the easiest weeknight meal! Juicy, tender, seasoned chicken served warm in pita with tzatziki sauce!
Video
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into thin strips
- 1 ½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 6 pita flatbreads, warmed
- 2 cups shredded romaine
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 English cucumber, thinly sliced
- ½ cup crumbled feta cheese
- Tzatziki sauce, homemade or store-bought
For the seasoning mixture
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place chicken in a single layer onto the prepared baking sheet. Stir in olive oil and seasoning mixture; gently toss to combine.
- Place into oven and bake for 25 minutes, or until the chicken is completely cooked through, stirring halfway. Stir in lemon juice.
- To serve, warm pitas in oven, about 4-5 minutes. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion, cucumber, feta and tzatziki sauce.
- Serve immediately.
For the seasoning mixture
- In a small bowl, combine garlic, oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, 1 1/4 teaspoons salt and 1 teaspoon pepper.
Equipment
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Chicken thighs will be juicier. Thighs have a higher fat content than breasts, keeping the meat from drying out and allowing for better moisture retention even if they are slightly overcooked.
- Slice first. Cut the chicken thighs into thin strips before baking as this mimics the thin-shaved texture of rotisserie meat. This allows the chicken to absorb the spice mixture and cook very quickly for maximum crispy, caramelized edges.
- Avoid an overcrowded sheet pan. Avoid any overlap and arrange the chicken strips in a single layer for even cooking, to prevent steaming and to promote proper browning.
- Make it Greek. Add crispy french fries right inside the pita with the other toppings.
- Warm the flatbreads. Warm the flatbreads right in the oven while the chicken finishes cooking, serving warm with homemade tzatziki sauce for a complete meal.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, tightly covered in aluminum foil (with a splash of water or broth to prevent from drying out), until warmed through.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I’ve now served this to guests 3 different times and it’s always a winner! Thankfully this time I made extra chicken so we have leftovers. So tasty, easy and healthy. Delicious! Thank you.
This was Damn Delicious! 🙂
We only have the two of us in the house, so this left a fair amount extra — tomorrow we will have a salad with the leftovers!
Really yummy! I was looking for something quick and easy. I made it even easier by using garlic powder instead of fresh (3/4tsp) and adding the lemon juice and olive oil into the spice mixture before coating the chicken. Thanks for the recipe!
What I love about this recipe and others on this site is I make them as is, there is nothing complicated ans again I was left saying “damn that was delicious.” Chicken thighs are a must!
Turned amazing! Thank you <3
absolutely delish!! used boneless breast tenderloins, since we aren’t dark meat fans, and they came out perfectly moist! i’ve also made your other chicken gyro recipe with the grilled chicken (LOVE it!) but am thrilled to have a winter weather version now to make when it’s too cold to grill outside! your recipes never disappoint! 🙂
We have no good Greek food in our town, so I’ve been looking for a good, easy, and tasty gyro recipe for years. Overall, this was super easy. A lot of chopping, but completely worth the effort – soooo good!! Even the 7 year old devoured it. This is going onto our “favorites” list. Thank you!
My family LOVED these, like belly-full loved them! I thought I might get to stretch these out for a couple of meals but nope, they gobbled it all down!
Love your recipes. Thanks for making me a rockstar in the kitchen to my family.
This was so good! Will make again.
I made this for dinner tonight and it was SO GOOD! I used your tzatziki sauce recipe which was also delicious. I didn’t have pitas, but had some small roasting potatoes that along side this worked out great! Definitely putting this into our dinner rotation 🙂
So good and easy!! We use naan bread out of preference. A frequent dinner in our house!
It was so easy , we grilled the chicken instead using the oven. Delicious.!
This was damn delicious. The meal was the most tasty chicken gyros I’ve had.
This meal was quick to prepare and delicious. I will definitely make this again. I was initially skeptical about the mix of spices but, wow, they were perfect. I didn’t have exactly the ingredients listed; I used the cucumbers and tomatoes my own garden produced, and I substituted ranch dressing for tzatziki sauce. Still, the meal was great. Thank you!
Wow, so simple and so good! I forgot to add the lemon, but it still tasted great!
So fast, easy and tasty! I love that there is no need to marinate so it can be a last minute dinner.
This was wonderful! So much flavor, and super easy to make. I made a simple Greek orzo salad on the side and it was the perfect weeknight dinner.
What are we doing with the seasoning? Instructions say to put them in a small bowl. Then layer the chicken and then toss the chicken?
Why am I so confused? Haha
The chicken is tossed with the seasoning (GARLIC MIXTURE) directly on the baking sheet. There is also a video for this recipe. Hope that helps, Christina!
Just finished dinner. This was “DAMN DELICIOUS”
Nice! I thought they were chicken tenders at first. What a great idea.