Sheet Pan Chicken Gyros

Sheet pan gyros on a tray with a tzatziki sauce on top.

5 from 2 votes

All cooked in one pan and topped with a fresh cucumber feta salad, these sheet pan chicken gyros are an easy and delicious dinner.

Prep Time15

Cook Time30

Total Time45

Course: dinner

Cuisine: Greek

Keyword: Gyro, high protein, mediterranean

Servings:

Calories: 325kcal

Author: Mika Kinney

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

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 (to ensure they get crispy when baked) 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, remove the garlic from the pan and set aside. Then, broil the chicken and chickpeas on high for 5-10 minutes until the top is crispy and the internal temp of the chicken is at least 165 degrees.
While this bakes, make the salad by dicing and combining the ½ english cucumber, ¼ red onion, ¼ c baby tomatoes, 1 tablespoon zatar (or oregano), 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!

Nutrition