These sheet pan chicken gyros feature tender, seasoned chicken thighs roasted with smoked paprika and oregano, served in warm pita with creamy whipped feta tzatziki and pickled red onions. The whipped feta sauce sets this version apart from traditional yogurt-based tzatziki.
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In a medium bowl, combine the chicken pieces, 3 cloves of minced garlic, minced shallot, smoked paprika, dried oregano, olive oil, and the juice of half a lemon. Season with salt and pepper and mix well to coat.
Spread the marinated chicken in a single layer on a sheet pan.
Roast the chicken until cooked through and slightly browned. (Note: Video does not specify temperature or time; 400°F for 15-20 minutes is a good starting point).
While the chicken cooks, prepare the tzatziki sauce. In a food processor, combine the feta cheese and Greek yogurt. Blend until completely smooth and creamy.
Transfer the whipped feta mixture to a bowl. Stir in the chopped cucumber, the remaining minced garlic clove, and the juice of the other half of the lemon.
To assemble, warm the naan or pita bread. Top with shredded lettuce, pickled red onions, and the cooked sheet pan chicken.
Fold the bread over the fillings to form a gyro.
Drizzle generously with the feta tzatziki sauce and serve immediately, with fries on the side if desired.
Store leftover chicken and tzatziki separately in airtight containers for up to 3 days; reheat chicken at 300°F until warm. Assemble gyros fresh to keep pitas from getting soggy.
sheet pan · parchment paper
Yes, but thighs stay more tender and moist during roasting. If using breast, reduce cooking time by 5–7 minutes and monitor closely to avoid drying out.
Prepare the whipped feta sauce up to 2 days ahead and store in an airtight container in the refrigerator. Stir before serving.
Replace the feta tzatziki with a dairy-free yogurt-based sauce or tahini-lemon sauce, though the signature whipped feta flavor will differ.
Wrap them in foil and warm in a 350°F oven for 5 minutes, or toast them lightly in a skillet for 30 seconds per side until pliable.
Stored in an airtight container in the refrigerator, pickled onions keep for up to 2 weeks and become more tangy over time.
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