Sheet Pan Chicken Gyros
This recipe for Sheet Pan Chicken Gyros is so easy to make but has mega-watt flavor, thanks to an enticing blend of spices and an array of colorful toppings. It’s a delicious way to incorporate Mediterranean vibes into a busy weeknight dinner routine.
Why We Love This Recipe
- Bursting with flavor. The spice blend is the stand-out here! Use each and every spice if at all possible. Coriander is probably the one you are least likely to stock, but I promise it’s worth picking up for this. It adds a flavor and aroma that is nutty, warm, and citrus-y all at once, and you can also use it in these crazy good sesame-spiced chicken meatballs.
- Quick and easy to make. I love the efficiency of tossing the chicken into the oven, then having time while it cooks to prep the toppings. This makes even a dish with lots of vibrant veggies feel achievable on a busy night.
- Feels like take-out at home. If, like a lot of busy families, you rely on a lot of pasta, chicken breast recipes, or Crockpot meals to get through the week, it can be fun to change things up with a Mediterranean street food-inspired favorite that you might otherwise think of as a take-out option. Thanks to the delicious spice blend and the miracle of high-heat roasting, gyros or gyro bowls are totally do-able in 30 minutes at home.
Ingredient & Substitution Notes
Here is a visual overview and explanatory notes on the ingredients you’ll need for this recipe. Scroll down to the printable recipe card for quantities.
- Boneless, skinless chicken thighs. You can substitute chicken breasts but the cooking time will be less and they are more prone to drying out, so watch carefully to remove from the oven as soon as they hit 165 degrees F.
- Pita bread. Store-bought or make it really special and make your own pita! It’s easier than you think, so fun, and truly nothing beats the taste of fresh pitas right out of your own oven.
- Spices: dried oregano, ground coriander, dried thyme, ground cumin, ground cinnamon, cayenne pepper, kosher salt, and black pepper. Each of these really does add a layer of flavor and aroma to the chicken: don’t skip any if you can help it!
- Minced garlic.
- Shredded lettuce, chopped cucumbers, tomatoes, Feta cheese, Tzatziki sauce, and other toppings as desired. Red onion, sliced bell peppers, or fresh dill also go really well with these gyros. My favorite types of greens for these are green leaf, red leaf, or romaine lettuce.
- Lemon juice. The perfect finishing touch for the chicken.
- Olive oil.
No pita on hand? Swap in tender naan, roti, or another favorite flatbread. You can also serve the chicken and veggies over basmati rice, brown rice, couscous, lentils, or really any other grain or base that you enjoy.
Don’t love Tzatziki? Skip it or use a dab of hummus to hold everything together instead!
How To Make Sheet Pan Chicken Gyros
- Make the spice rub. Combine minced garlic, olive oil, and all the dried spices in a small bowl. Blend well.
- Prep and roast the chicken. For maximum flavor, it’s best to slice the chicken into strips, then pour the spice rub directly over it on the baking sheet and rub it in lightly. This lets the chicken capture as much delicious seasoning as it possibly can. Pre-slicing also helps the chicken cook quickly: it typically takes 15-20 minutes for me at 425 degrees F. The high heat also helps it develop nice crispy browned edges, slightly reminiscent of those delicious crisp bits you get with authentic gyros.
- Prep the toppings. Chop the veggies, crumble the Feta, make (or open!) the Tzatziki, etc. You can warm the pita briefly in the oven right after removing the chicken — it only takes 2-3 minutes to get nice and toasty.
- Remove chicken, spritz with lemon juice, and assemble. However you like — there’s definitely no wrong way to pita!
We like to serve these as a build-your-own situation, so people have the option of making a bowl or stuffing a pita into more of a traditional gyro style. This also makes it a great meal for choosy kids: I tell them they have to “pick two” or “pick three” toppings, at least one that is colorful.
Storage & Reheating
- Storage: You’ll want to separate the leftovers for optimal storage: store the chicken in any airtight container in the refrigerator for 3-4 days, and any prepped toppings in the fridge separately. (These are our favorite meal prep boxes for the fridge.) Pita can stay wrapped in plastic or a bread bag at room temperature.
- Warming: Reheat chicken on 50% power in the microwave until warmed through — using half power reduces the odds that chicken will dry out — and assemble with cold toppings as desired.
Related Recipes
Craving more Mediterranean vibes on your table? Try these delicious Greek shrimp skewers, a Greek chickpea salad, lemon orzo salad with feta, Italian chickpea soup, or a pearl couscous salad with tomatoes and cucumber.
In the market for more sheet pan meals? You and me both! My other favorites include sheet pan shrimp and veggies, sheet pan chicken fajitas, sheet pan sausage and peppers, and sheet pan chicken sausage with potatoes and veggies.
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Sheet Pan Chicken Gyros
Ingredients
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons ground coriander
- 1 and 1/2 teaspoons dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 and 1/2 Tablespoons olive oil
- 2 pounds boneless, skinless chicken thighs
- 2-3 cups shredded lettuce
- 1 cup cherry tomatoes
- 1/2 English cucumber
- 1/2 cup crumbled Feta cheese
- 1/4-1/3 cup Tzatziki sauce
- 6 pitas
- 2 Tablespoons lemon juice
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
- In a small bowl, combine the garlic, oregano, coriander, thyme, cumin, cinnamon, cayenne, 1 teaspoon kosher salt, and 3/4 teaspoon black pepper. Add olive oil and stir into a thin paste.3 cloves garlic, 2 teaspoons dried oregano, 1 and 1/2 teaspoons ground coriander, 1 and 1/2 teaspoons dried thyme, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper, kosher salt and black pepper, 1 and 1/2 Tablespoons olive oil
- Slice chicken into thin strips and place on the baking sheet. Pour the spice blend on top, being sure to scrape out all the spices, then use your hands or kitchen tongs to toss and gently rub the spices into the chicken. Spread chicken out in a single layer on the baking sheet.2 pounds boneless, skinless chicken thighs
- Bake chicken for 15-20 minutes, until it reaches 165 degrees F. Toss halfway if you can.
- While the chicken is roasting, prep your toppings: wash the lettuce, chop the tomatoes and cucumbers, crumble the Feta if needed, open or make the Tzatziki sauce, and get out the pitas.2-3 cups shredded lettuce, 1 cup cherry tomatoes, 1/2 English cucumber, 1/2 cup crumbled Feta cheese, 1/4-1/3 cup Tzatziki sauce
- When chicken is done, remove from the oven and spritz lemon juice on top. Place pitas in the still-warm oven to heat briefly.2 Tablespoons lemon juice, 6 pitas
- Serve in bowls, or stuff pitas with chicken and toppings as desired. Enjoy!
Notes
- Recipe adapted from Damn Delicious.
