Sheet Pan Greek Chicken Gyros

$- 1.5 lbs boneless, skinless chicken thighs - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 large red onion, sliced - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced - 6 whole wheat pita breads - 2 teaspoons dried oregano - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup tzatziki sauce - Fresh parsley, chopped - Lemon wedges for serving To make the best Sheet Pan Greek Chicken Gyros, gather all your ingredients first. Start with the chicken. I love using boneless, skinless chicken thighs. They stay juicy and tender. For flavor, marinate them in olive oil, minced garlic, dried oregano, cumin, paprika, salt, and black pepper. This mix gives the chicken a vibrant taste. Next, let’s talk about the veggies. Red onions, bell peppers, and zucchini add color and crunch. Their sweetness balances the spices. I recommend slicing them evenly for even cooking. Finally, don’t forget the whole wheat pita breads. They become warm and soft, making a perfect wrap. For toppings, tzatziki sauce is a must. It adds a cool, creamy texture. Fresh parsley brings a pop of color and flavor. Lemon wedges offer a zesty kick when squeezed on top. This combination makes every bite delightful. - Combine 3 tablespoons of olive oil, 3 minced garlic cloves, 2 teaspoons of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper in a large bowl. - Add 1.5 lbs of boneless, skinless chicken thighs. Mix well until the chicken is fully coated. - Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor. - Preheat your oven to 425°F (220°C). - Line a large sheet pan with parchment paper. Arrange the sliced vegetables: 1 large red onion, 1 bell pepper (red or yellow), and 1 zucchini evenly across the pan. - After marinating, place the chicken thighs on the sheet pan alongside the vegetables. Ensure they are spaced apart for even cooking. - Bake the sheet pan in the preheated oven for about 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the veggies should be tender. - In the last 5 minutes of cooking, wrap 6 whole wheat pita breads in aluminum foil and place them directly on the oven rack to warm. - Once cooked, remove the sheet pan from the oven. Allow the chicken to rest for a few minutes before slicing it into strips. - To serve, lay a warm pita on a plate. Add sliced chicken, roasted vegetables, and a generous spoonful of tzatziki sauce. Garnish with fresh chopped parsley and a squeeze of lemon juice. To make great chicken gyros, marinate the chicken well. I suggest marinating for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours. This allows the spices to soak in and make the chicken tender. Always check the internal temperature of the chicken. It should reach 165°F (75°C). This ensures it is safe to eat and not dry. Use a meat thermometer for the best results. You can mix in other vegetables for added flavor. Try cherry tomatoes, eggplant, or mushrooms. These veggies roast well and add great taste to your gyros. When roasting vegetables, cut them into even pieces. This helps them cook at the same rate. Toss them with olive oil and seasoning before spreading them on the sheet pan. Make sure they are in a single layer for even roasting. To keep pita bread fresh, store it in a sealed bag. This keeps it soft and prevents it from drying out. You can also store it in the fridge for longer shelf life. To warm pita, you have a few options. You can wrap it in aluminum foil and place it in the oven. You can also use a stovetop pan over low heat. This gives you warm, soft pita ready for your gyros. {{image_2}} You can switch chicken thighs for chicken breasts. Chicken breasts are leaner but still tasty. Cut them into smaller pieces for quicker cooking. For vegetarians, try chickpeas or grilled halloumi. Both options give great flavor and texture. To change the taste, add new spices. Try coriander or sumac for a fresh twist. You can also use harissa for some heat. If you want to skip tzatziki, use hummus or garlic sauce. Both add creaminess and flavor. Pair your gyros with a fresh salad. A Greek salad with feta works well. You can also serve them with roasted potatoes or rice. For a snack, add some olives or pita chips. Each option enhances your meal and keeps it fun. To store leftovers, let the food cool first. Place the chicken and veggies in a container with a tight lid. Use glass or plastic containers for best results. Make sure to separate the tzatziki sauce in a different container. This keeps it fresh and tasty. Yes, you can freeze the ingredients! Just make sure to freeze the chicken and veggies without the pita or sauce. For freezing, use freezer bags or airtight containers. To reheat frozen gyros, thaw them in the fridge overnight. Then bake them at 350°F until warm. Leftovers last about 3 to 4 days in the fridge. If you see any off smells or changes in color, it’s time to toss them. Always trust your senses to decide if the meal is still good. A gyro is a popular Greek dish. It features meat cooked on a vertical rotisserie. The name "gyro" comes from the Greek word for "turn." Traditionally, pork or lamb is used, but chicken is also popular. It is often served in pita bread with veggies and sauce. Yes, you can prepare this meal ahead of time. Marinate the chicken up to two hours in advance. This adds great flavor. Chop the vegetables and store them in the fridge. Bake everything right before serving for the best taste and texture. You can serve Greek chicken gyros with many tasty sides. Some good options include: - Greek salad - Roasted potatoes - Hummus and pita chips - Tabbouleh - Grilled vegetables Each of these pairs well with the flavors of the gyros. To make this recipe gluten-free, skip the pita bread. Instead, serve the chicken and veggies on a bed of rice or in lettuce wraps. You can also find gluten-free pita bread at many grocery stores. Just check the labels to be sure. This blog post explored making tasty Greek chicken gyros at home. You learned about key ingredients like chicken, fresh veggies, and pita bread. I walked you through marinating, baking, and serving. We discussed tips for perfecting your dish, variations for flavors, and how to store your leftovers safely. Simple steps can lead to a delicious meal. Enjoy making gyros with your favorite twists!$

Get ready for a delicious twist on dinner with these Sheet Pan Greek Chicken Gyros! Packed with flavor from marinated chicken, fresh veggies, and creamy tzatziki sauce, this one-pan meal is perfect for busy nights. Easy to make and clean up, it's sure to impress! Click through to explore the full recipe and elevate your weeknight meals. Don't miss out on this tasty dish! #SheetPanGyros #GreekRecipes #HealthyEating #EasyDinnerIdeas

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Ingredients

1.5 lbs boneless, skinless chicken thighs

3 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 large red onion, sliced

1 bell pepper (red or yellow), sliced

1 zucchini, sliced

6 whole wheat pita breads

1 cup tzatziki sauce

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Marinate the Chicken: In a large bowl, combine the olive oil, minced garlic, oregano, cumin, paprika, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Sheet Pan: While the oven is preheating, line a large sheet pan with parchment paper. Arrange the sliced red onion, bell pepper, and zucchini evenly across the pan.

Add Chicken to the Pan: After the chicken has marinated, place the thighs on the sheet pan alongside the vegetables, ensuring they are spaced apart for even cooking.

Bake: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.

Warm the Pita: In the last 5 minutes of cooking, place the whole wheat pita breads wrapped in aluminum foil directly on the oven rack to warm.

Assemble the Gyros: Once everything is cooked, remove the sheet pan from the oven. Let the chicken rest for a few minutes before slicing it into strips.

Serve: To serve, lay a warm pita on a plate, add some sliced chicken, roasted vegetables, and a generous spoonful of tzatziki sauce. Garnish with fresh chopped parsley and a squeeze of lemon juice.

- Prep Time: 30 mins | Total Time: 1 hr | Servings: 6