Go Back
Loaded pita with sliced chicken, tzatziki and feta beside a pan of roasted peppers and red onion

Sheet Pan Chicken Gyro Dinner with Tzatziki and Feta

Roast marinated chicken thighs and vegetables on one sheet pan, slice the chicken thin, and stuff warm pitas with tzatziki and feta. Each serving has 43 g protein.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 559
Ingredients Method Notes

Ingredients
  

Chicken and marinade
  • 600 g boneless skinless chicken thighs trimmed of thick fat
  • 100 g plain 2% Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice about 1 lemon
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
Sheet pan vegetables
  • 2 bell peppers (about 300 g); cut into 3 cm pieces
  • 1 red onion (about 150 g); cut into 8 wedges
  • 200 g cherry tomatoes
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
Tzatziki
  • 240 g plain 2% Greek yogurt (1 cup)
  • 150 g cucumber grated and squeezed dry
  • 1 clove garlic grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill chopped
  • 1/4 tsp kosher salt
To serve
  • 4 pita bread (about 60 g each)
  • 80 g feta crumbled
  • 40 g kalamata olives pitted and halved

Method
 

  1. Whisk the yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, oregano, cumin, paprika, 1 1/2 tsp salt and pepper in a mixing bowl. Add the thighs and turn to coat. Cover and refrigerate for 30 minutes, or up to 8 hours.
  2. Make the tzatziki while the chicken marinates. Squeeze the grated cucumber in a clean kitchen towel until it stops dripping, then stir it into the 240 g yogurt with the grated garlic, 1 tbsp lemon juice, 1 tbsp olive oil, dill and 1/4 tsp salt. Cover and refrigerate.
  3. Heat the oven to 220 C / 425 F with a rack in the middle. Line a 33 x 46 cm / 13 x 18 inch rimmed sheet pan with parchment. Toss the peppers and red onion on the pan with 1 tbsp olive oil and 1/2 tsp salt.
  4. Wipe the excess marinade off each thigh with the back of a spoon. Set the thighs on the pan between the vegetables in a single layer with gaps. If the vegetables overlap they steam and turn soft instead of browning, so move half to a second pan if needed.
  5. Roast for 15 minutes, then scatter the cherry tomatoes over the vegetables. Roast 10 minutes more, for 25 minutes total, until the edges of the chicken are browned and the thickest thigh reads 175 F / 79 C.
  6. Move the chicken to a cutting board and rest it for 5 minutes. Turn the oven off, wrap the pitas in foil and warm them in the hot oven during the rest. Slice the chicken against the grain into strips about 5 mm thick.
  7. Fill each pita with sliced chicken, roasted vegetables, tzatziki, crumbled feta and olives. Serve right away while the pita is warm.

Notes

  • Marinate the thighs at least 30 minutes and up to 8 hours.
  • Spread the vegetables in one layer so they brown instead of steam.
  • Slice the chicken against the grain into strips about 5 mm thick.
  • Warm the foil-wrapped pitas in the hot oven while the chicken rests.
  • Protein comes from chicken, Greek yogurt and feta, with no powder.