Go Back
Delish Sheet Pan Greek Chicken Gyros

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.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.