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Sheet pan filled with ingredients for chicken gyros: seasoned sliced chicken thighs, pita bread, shredded lettuce, chopped tomatoes, Feta, Tzatziki sauce, and cucumbers.
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5 from 3 votes

Sheet Pan Chicken Gyros

So easy to make but has mega-watt flavor, thanks to an enticing blend of spices and an array of colorful toppings. A delicious way to incorporate Mediterranean vibes into the busy weeknight dinner routine.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American, Mediterranean
Keyword: sheet pan chicken gyros, sheet pan chicken pitas
Servings: 6
Calories: 431kcal
Author: Monica Lensink

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

Nutrition

Calories: 431kcal | Carbohydrates: 36g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 156mg | Sodium: 634mg | Potassium: 592mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1199IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 3mg