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!
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
Equipment
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.
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.