Sheet Pan Chicken Gyros – Damn Delicious

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Sheet Pan Chicken Gyros - Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal!

Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal!

Sheet Pan Chicken Gyros - Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal!

Who doesn’t love a good chicken sheet pan dinner? It’s quick, it’s fast, and there’s minimal clean up involved. And I for one love this shortcut gyro sheet pan dinner.

Sheet Pan Chicken Gyros - Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal!

The chicken is seasoned oh-so-perfectly with pantry spices – oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, salt and pepper which then gets oven roasted in all its goodness. While that bakes, you can prep all your gyro toppings – romaine, tomatoes, onion, cucumber and crumbled feta.

Sheet Pan Chicken Gyros - Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal!

You can keep it as simple or as packed of a gyro as desired. And you can warm those flatbreads right in the oven while your chicken finishes cooking. Serve warm with homemade tzatziki sauce for a complete speedy meal.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

DO I HAVE TO WRAP THEM IN PITA?

Not at all! These would go beautifully wrapped in naan or even tortilla!

CAN I MAKE THE TZATZIKI SAUCE AHEAD OF TIME?

Yes! My homemade tzatziki sauce can be set aside in the refrigerator until you’re ready to serve.

HOW CAN I SERVE THESE?

You can throw everything onto a sheet pan, toppings + tzatziki sauce included, and serve. Best part = you’ll have less dishes to clean!

  • 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
  • 2 pounds boneless, skinless chicken thighs, cut into thin strips
  • 1 ½ tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 6 pita flatbreads
  • 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
  • Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a small bowl, combine garlic, oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, 1 1/4 teaspoons salt and 1 teaspoon pepper.

  • Place chicken in a single layer onto the prepared baking sheet. Stir in olive oil and garlic 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.

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