Delish Sheet Pan Greek Chicken Gyros

These sheet pan Greek chicken gyros are the dinner I pull out of thin air when the week goes off the rails and everyone’s hungry five minutes ago. It’s juicy lemon-garlic chicken with roasty peppers and onions, all piled into warm pitas with a big swish of tzatziki and a confetti of tomatoes and feta. One pan, loud flavors, minimal dishes—like a beach vacation but in your oven.

My husband calls this “Tuesday-night takeout at home” and the kids will literally eat the chicken with their fingers straight off the tray if I turn my back for two seconds. We’ve had these on soccer nights, during snowstorms, and on that one chaotic afternoon when I forgot to defrost anything and still somehow pulled dinner together in under 40. This recipe has that magic ratio of low effort to high payoff, and honestly—I’m not asking questions, I’m just making it again next week.

How to Make It

Okay, here’s the gist: toss 2 pounds of boneless, skinless chicken thighs in a quick, punchy marinade—3 tablespoons olive oil, zest and juice of 1 big lemon, 1/3 cup plain Greek yogurt, 4 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon kosher salt, and black pepper. If you’ve got 30 minutes to let it hang out, amazing; if you’ve got overnight, even better; if it’s five minutes… do it anyway. It still works.

While that’s mingling, slice a red onion into wedges and a couple of bell peppers into thick strips. Toss them with a drizzle of olive oil, a pinch of salt, and a sprinkle of oregano so they don’t feel left out. Spread everything on a large sheet pan—chicken in cozy clumps, veggies around it. Hot oven: 425°F. Roast about 18–22 minutes, until the chicken hits 165°F. If your oven has a moody personality, give the pan a shuffle halfway. Then broil 2–3 minutes to get those caramelized edges that make you feel like you did something special.

Warm pitas right on the oven rack for a couple minutes or on the stovetop until they puff and char a little. Stir together a quick tzatziki if you want: 1 cup Greek yogurt, 1/2 grated-and-squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 small grated garlic clove, pinch of salt, and dill if you have it. No dill? It’s fine. Stack it all up with tomatoes, cucumbers, feta, and a squeeze more lemon. Serves 4–6, depending on how aggressively you pile.

✔Ingredient Notes

– Chicken thighs: Juicier and more forgiving than breasts. They won’t dry out if your kid distracts you mid-roast.
– Greek yogurt: Makes the marinade cling and tenderizes the chicken. Use plain, full-fat if you can. Dairy-free? Coconut yogurt works in a pinch.
– Lemon (zest + juice): Brightness central. Zest first, always. I forget half the time and end up zesting a sad squished lemon.
– Garlic: Four cloves is the sweet spot. Burnt garlic on the pan? Just tuck it under the chicken or add it later in the broil so it doesn’t char too early.
– Dried oregano: The herb backbone. Rub it between your fingers before it hits the bowl to wake it up.
– Cumin + paprika: Warmth and color. Smoked paprika if you want a little kiss of campfire.
– Bell peppers + red onion: Sweet, roasty, and they bulk it out so you get more gyros. Cut thick so they don’t shrivel.
– Pitas: The difference between “eh” and “oh wow” is warming them. Don’t skip it.
– Tzatziki: Store-bought is fine, homemade is five minutes. Squeeze the cucumber like you mean it.
– Feta + tomatoes + cucumber: Salt, crunch, freshness. Crumble feta with your fingers because it’s more fun.

✔Recipe Steps

1. Mix yogurt, olive oil, lemon zest/juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl.
2. Add chicken thighs and toss to coat; marinate 30 minutes (or up to overnight).
3. Preheat oven to 425°F and line a large sheet pan; toss peppers and red onion with a little oil and salt.
4. Arrange chicken and veggies on the pan in a single layer.
5. Roast 18–22 minutes until chicken reaches 165°F; broil 2–3 minutes to char edges.
6. Warm pitas, make or stir tzatziki, slice chicken if needed, and assemble gyros with toppings.

What to Serve It With

– Simple Greek salad (tomato, cucumber, olives, red onion, feta, oregano, olive oil).
– Crispy oven fries or lemony roasted potatoes—yes, carbs with carbs, live a little.
– Orzo or rice pilaf if you want it bowl-style.
– A pile of olives and pepperoncini for the snackers.

✔Tips & Mistakes

– Don’t crowd the pan. Use two pans if needed so things roast instead of steam.
– Give it the broil. Those little charred bits make it taste like takeout.
– Warm the pitas. Cold pita = sad wrap. Two minutes in the oven fixes everything.
– Grate and squeeze your cucumber for tzatziki or it’ll water down and slide everywhere.
– If using chicken breasts, pound to an even thickness and start checking at 16 minutes.

✔Storage Tips

Cooked chicken and veggies keep in the fridge up to 4 days in a sealed container. Tzatziki hangs in there about 3 days. Reheat the chicken/veg under the broiler for 2–3 minutes or in a hot skillet so it perks back up—microwave works in a pinch, just less crispy. Eat it cold straight from the container? Honestly, still good. Breakfast gyro with a fried egg on top? Zero regrets. You can freeze the raw chicken in its marinade up to 2 months; thaw in the fridge, then roast as directed.

✔Variations and Substitutions

– Chicken breasts instead of thighs: works great, just don’t overcook. Start checking earlier.
– Veg swap: zucchini or cherry tomatoes roast nicely; broccoli’s tasty but gets a little toasty—watch the broil.
– Dairy-free: use coconut yogurt in the marinade and a tahini-lemon sauce instead of tzatziki.
– Gluten-free: grab GF pitas or do bowls over rice/cauli rice. Still hits.
– Extra umami: not traditional, but a teaspoon of soy sauce in the marinade slaps—use tamari if you’re gluten-free.
– A touch of sweet: add 1 teaspoon honey to help caramelization; if you’re out, a pinch of sugar works too.
– Vegetarian: swap chicken for big chunks of marinated portobellos or roasted cauliflower steaks and keep the same seasoning.

Frequently Asked Questions

Delish Sheet Pan Greek Chicken Gyros

Juicy yogurt-marinated chicken roasted on a sheet pan with peppers and onions, tucked into warm pitas and topped with cool, garlicky tzatziki, fresh veggies, and tangy feta. A fast, family-friendly weeknight favorite with vibrant Greek flavors.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pound chicken thighs, boneless skinless trimmed, patted dry
• ▢ 0.5 cup plain Greek yogurt for marinade
• ▢ 0.25 cup olive oil extra-virgin, for marinade
• ▢ 0.25 cup lemon juice freshly squeezed
• ▢ 1 tablespoon red wine vinegar
• ▢ 4 clove garlic minced
• ▢ 2 teaspoon dried oregano
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon ground coriander
• ▢ 1.5 teaspoon kosher salt plus more to taste
• ▢ 1 teaspoon black pepper freshly ground
• ▢ 1 each red onion thinly sliced
• ▢ 2 each bell pepper any color, sliced
• ▢ 2 cup cherry tomatoes left whole
• ▢ 1 tablespoon olive oil for sheet pan veggies
• ▢ 6 each pita bread warmed
• ▢ 2 each Roma tomato sliced, for serving
• ▢ 1 each cucumber thinly sliced, for serving
• ▢ 2 cup shredded lettuce
• ▢ 0.5 cup feta cheese crumbled
• ▢ 1 cup plain Greek yogurt for tzatziki
• ▢ 1 cup English cucumber grated and squeezed dry, for tzatziki
• ▢ 1 tablespoon lemon juice for tzatziki
• ▢ 2 tablespoon fresh dill chopped, for tzatziki
• ▢ 1 tablespoon olive oil for tzatziki
• ▢ 1 clove garlic grated, for tzatziki
• ▢ 0.25 teaspoon kosher salt for tzatziki
• ▢ 0.25 teaspoon black pepper for tzatziki

Instructions

Preparation Steps

• In a large bowl, whisk yogurt, olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin, smoked paprika, coriander, salt, and pepper. Add chicken and toss to coat. Marinate at least 15 minutes or refrigerate up to 8 hours.
• Preheat oven to 425°F. Line a rimmed sheet pan with foil and lightly oil it.
• Add sliced red onion, bell peppers, and cherry tomatoes to the pan. Drizzle with olive oil and a pinch of salt and pepper; toss to coat and spread in an even layer.
• Remove chicken from marinade, letting excess drip off, and lay pieces among the vegetables without overcrowding.
• Roast for 20 to 25 minutes, flipping chicken once halfway, until chicken hits 165°F. For char, broil on high 2 to 3 minutes.
• Meanwhile, make tzatziki: Combine yogurt, grated cucumber, lemon juice, dill, olive oil, grated garlic, salt, and pepper. Chill until serving.
• Warm pitas in foil in the oven for 3 to 5 minutes or in a dry skillet until pliable.
• Slice or chop the roasted chicken. Fill warm pitas with chicken and roasted veggies; add tomato, cucumber, lettuce, feta, and a generous spoon of tzatziki.
• Serve immediately with extra lemon and herbs if desired.

Notes

For best flavor, marinate the chicken overnight. If using chicken breasts, reduce roasting time and check for doneness early. Pita pockets or flatbreads both work well.