Sheet Pan Chicken Gyros
Serves 4
15 mins prep
30 mins cook
45 mins total
All cooked in one pan and topped with a fresh cucumber feta salad, these sheet pan chicken gyros are an easy and delicious dinner.
For the sheet pan
For the salad
Roasted garlic sauce
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Toss the 5 boneless skinless chicken thighs in 1/4 c avocado oil, 1/4 c lemon juice, and 1/2 tsp 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 1/2 english cucumber, 1/4 red onion, 1/4 c baby tomatoes, 1 tbsp zatar (or oregano), 1 tbsp lemon juice, and salt to taste. Store in the fridge until ready to use.
Blend or mix together the roasted garlic cloves from above, 1/3 c plain greek yogurt, 2 tbsp dried or fresh dill, 2 tsp 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.
