All cooked in one pan and topped with a fresh cucumber feta salad, these sheet pan chicken gyros are an easy and delicious dinner. You can whip up this recipe in just 30 minutes and serve it as is or in a pita pocket. It also makes an awesome high protein meal prep!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get fun new recipes from us every week!
sheet pan chicken gyro highlights
- Made with chicken and chickpeas for extra protein and fiber!
- Lots of flavors and textures thanks to a roasted garlic yogurt sauce and crunchy cucumber feta salad.
- Perfect for dinner and then leftovers for lunch - double win!
Sheet pan meals are my jam. They are easy to throw on a pan, I can pop it in the oven when I leave to do daycare pick up and Dan can take it out of the oven while I'm gone. Then dinner is ready when we get home!
I've always loved making them with chicken sausage, like this sheet pan gnocchi recipe with sausage and green beans, but chicken thighs were on sale. And since I've been on a Mediterranean kick with my gyro skillet casserole and gyro chicken salad, I figured these chicken thighs need to be turned into sheet pan gyros.
ingredients notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- The protein: I used boneless, skinless chicken thighs and canned chickpeas. You can also use chicken breast but it does tend to dry out faster.
- Roasting gear: To roast the chicken and such you'll need garlic cloves, salt, pepper, lemon juice, and avocado oil or olive oil.
- The salad: To top these gyros, I used a combination of tomatoes, cucumbers, red onions, Zatar (or oregano), oil, lemon juice, and salt. You can mix and match with whatever fresh veggies you have on hand.
- The roasted garlic yogurt: To make this sauce, blend up plain Greek yogurt, lemon juice, salt, dill, and the roasted garlic
- For serving: You can serve this with pita bread, pita chips, Naan bread, rice or a small pasta like orzo or couscous. You can also pair this lemon chicken with roasted potatoes for a crispy crunch.
variations
- A different meat: Use ground beef or lamb in place of chicken thighs. Cooking times will vary.
- Using bone in chicken thighs: You can do this, but the cook time will be much longer.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
how to make a sheet pan greek chicken dinner
Be sure to scroll to the recipe card for the full gyro chicken sheet pan recipe!
- Toss the chicken in the marinade mixture. Let it sit in the fridge while you preheat the oven.
- Bake with chickpeas and garlic for 25-30 minutes, remove the garlic, and broil the last 5-10 minutes.
- Make the cucumber salad and store it in the fridge until ready to use.
- Blend the roasted garlic with the yogurt and other sauce ingredients.
- Serve everything with pita bread or rice.
quick recipe video
helpful tips
- Only marinade the chicken: Otherwise all there is too much of the liquid on the tray when baking because it's hard to strain the chickpeas out.
- Dry the chickpeas. Do this by strain first, then spread them onto a thick layer of paper towels. Pat the top dry too.
- If you don't want to mess with roasting garlic, you can just use fresh minced garlic.
- Keep the salad and sauce seperate: This makes storing and reheating a breeze.
what temperature does this chicken cook to?
Chicken should reach an internal temperature of 160-165 degrees. It needs to be 165 degrees before eating so I recommend removing it at 160 degrees then letting it rest for 5-10 minutes. It will continue to cook but stay juicy. You can use this thermometer to check.
common questions
Yes, I like to trim the skin but if you like crispy skin, just be sure to broil it long enough and with enough oil brushed on top that it crisps up.
Totally! The only downside is it won't have as much protein and might have added fillers or sugars.
how to store & meal prep it
fridge
You can store the chicken and chickpeas together in an airtight container for up to 4 days in the fridge. The sauce and salad should be kept separately and will both keep for 4 days as well.
frozen
You can freeze the chicken and chick peas for up to 3 months. Just thaw overnight the day before you want to enjoy them.
meal prep
I LOVE meal prepping sheet pan meals! Just keep the sauce and salad in one container and individual portions of the chicken and chickpeas in another. You can also add more chicken thighs to the pan if you have a larger pan! You can pack pita bread with you or just enjoy without bread or rice.
reheating
Reheat the chicken and chickpeas in the oven or microwave and then top with cold cucumber salad and yogurt sauce!
high protein lunch recipes to try if this is too dinner-like for ya
Recipe
Sheet Pan Chicken Gyros
Ingredients
For the sheet pan
- 5 boneless skinless chicken thighs (usually 1 pack has 5)
- 1 can chickpeas (drained and patted dry)
- 3 cloves garlic
- ¼ c avocado oil (or olive oil)
- ¼ c lemon juice
- ½ teaspoon salt and pepper (each)
For the salad
- ½ english cucumber (or ⅔ standard cucumber)
- ¼ red onion (diced)
- ¼ c baby tomatoes (halved)
- 1 tablespoon zatar (or oregano)
- 1 tablespoon lemon juice
- salt to taste
Roasted garlic sauce
- roasted garlic cloves from above (or 3 cloves fresh minced garlic )
- ⅓ c plain greek yogurt
- 2 tablespoon dried or fresh dill (chopped finely)
- 2 teaspoon lemon juice (can add more as desired)
- salt and pepper to taste
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Toss the 5 boneless skinless chicken thighs in ¼ c avocado oil, ¼ c lemon juice, and ½ teaspoon salt and pepper and store in the fridge while the oven preheats.Drain and dry the chickpeas using towels or paper towels really well.
- Preheat the oven to 425 degrees and grab a large sheet tray. Place the chicken evenly spread out on the tray and then sprinkle the 1 can chickpeas around. Put the 3 cloves garlic on whenever they fit. Drizzle with a little more oil, salt, and pepper.
- Bake for 25-30 minutes. After 25 minutes, check the internal temp, remove the garlic from the pan, and broil on high for 5-10 minutes until the top is crispy.while it bakes, make the salad by dicing and combining the ½ english cucumber, ¼ red onion, ¼ c baby tomatoes, 1 tablespoon zatar, 1 tablespoon lemon juice, and salt to taste. Store in the fridge until ready to use.
- Blend or mix together the roasted garlic cloves from above, ⅓ c plain greek yogurt, 2 tablespoon dried or fresh dill, 2 teaspoon lemon juice, and salt and pepper to taste. If mixing, dice the garlic first.
- Chop the chicken (if desired) and serve with the salad, yogurt sauce, rice, in a pita pocket, or just enjoy as is.
Video
Notes
helpful tips
- Only marinade the chicken: Otherwise all there is too much of the liquid on the tray when baking because it's hard to strain the chickpeas out.
- Dry the chickpeas. Do this by strain first, then spread them onto a thick layer of paper towels. Pat the top dry too.
- If you don't want to mess with roasting garlic, you can just use fresh minced garlic.
- Keep the salad and sauce seperate: This makes storing and reheating a breeze.
what temperature does this chicken cook to?
Chicken should reach an internal temperature of 160-165 degrees. It needs to be 165 degrees before eating so I recommend removing it at 160 degrees then letting it rest for 5-10 minutes. It will continue to cook as it rests. You can use this thermometer to check.how to store & meal prep it
fridge
You can store the chicken and chickpeas together in an airtight container for up to 4 days in the fridge. The sauce and salad should be kept separately and will both keep for 4 days as well.frozen
You can freeze the chicken and chick peas for up to 3 months. Just thaw overnight the day before you want to enjoy them.meal prep
I LOVE meal prepping sheet pan meals! Just keep the sauce and salad in one container and individual portions of the chicken and chickpeas in another. You can also add more chicken thighs to the pan if you have a larger pan! You can pack pita bread with you or just enjoy without bread or rice.reheating
Reheat the chicken and chickpeas in the oven or microwave and then top with cold cucumber salad and yogurt sauce!Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
This was so good and will definitely be a repeat