This recipe holds a special place in my heart because I made part of it when I competed on Next Level Chef. On episode 10 I made a turkey thigh gyro with a homemade tzatziki sauce and won best dish in my group. Today I adapted it so it can be easy and accessible in an everyday kitchen with that same competition worthy flavor. Sheet pan greek chicken gyros with juicy spiced chicken thighs, roasted vegetables, and the exact homemade tzatziki I made on the show. One pan, minimal cleanup, and a dinner that tastes like something you’d wait in line for.
The chicken thighs are coated in a greek spice blend with olive oil and roasted right on the pan alongside the vegetables until everything is golden, tender, and slightly caramelized at the edges. Chicken thighs are the move here because they stay juicy and flavorful in the oven in a way that chicken breast just doesn’t. They will “glisten” as Gordon says. While everything roasts you whip up the tzatziki, which takes about five minutes and is so fresh and creamy it will genuinely ruin store bought for you forever. Cool, garlicky, herby, and bright from the lemon. It is the sauce that won me a competition and it is about to become a staple in your fridge.
Assembly is the best part because everyone gets to build their own. Warm pita, a generous layer of tzatziki, the spiced chicken and roasted vegetables piled on top, and whatever extras you love. Fresh tomato, red onion, a little feta if you’re feeling it. It feels like something you’d order at a restaurant and you made it at home on one pan with almost nothing to clean up afterward. That combination never gets old.
This one is for the weeknights when you want something that feels special without the stress of making something complicated. It comes together in under an hour, it’s healthy, it’s filling, and it has a little story behind it that makes it taste even better. Make it once and I promise it earns a permanent spot in your dinner rotation.
Sheet Pan Greek Chicken Gyros with Homemade Tzatziki
Ingredients
- 1 lb chicken thigh
- ½ lemon
- 1 bag small red potatoes
- 1 red onion, chopped
- 1 yellow bell pepper, chopped
- 1 container of cherry tomatoes
- olive oil
- dried oregano
- salt
- pepper
- ¼ cup feta cheese + more for topping
For the Tzatziki
- ½ cup plain greek yogurt
- â…“ cup cucumber, shredded and squeezed
- 2 cloves garlic, minced
- juice of ½ a lemon
- ½ Tbs olive oil
- ¼ tsp salt
- 2 tsp dill, chopped
For the Assembly
- Pita bread
Instructions
- Preheat your oven to 425℉
- In a shallow dish, add your chicken thigh, drizzle with olive oil, season with salt, pepper and dried oregano and squeeze the juice of half a lemon over the top. Set aside.
- Spread potatoes on one side of a baking sheet in a single layer. Drizzle with olive oil, and season with salt, pepper and oregano. Toss with your hands and push potatoes to one side of the pan.
- Use the rest of the space to spread the tomatoes, onions and bell peppers out in a single layer. (These can be mixed)
- Drizzle with olive oil, and season with salt, pepper and oregano. Toss with your hands until veggies are fully coated.
- Nestle the chicken thighs in between the veggies, spreading them evenly across the pan.
- Bake everything at 425℉ for 20 minutes until chicken reaches an internal temp of 165℉ and veggies are fully roasted.
- Remove pan from oven and sprinkle feta cheese over the chicken and veggies. Bake for an additional 7 minutes and then broil on high for 3 more minutes after that.
For the Tzatziki
- While the sheet pan is in the oven, make the tzatziki.
- Shred a cucumber using a cheese grater and squeeze out any excess liquid with a paper towel.
- Combine all tzatziki ingredients in a bowl and stir until combined. Add salt and or lemon juice to your liking.
To Assemble
- Roughly chop the chicken thigh and place back on sheet pan.
- Spread a generous helping of tzatziki on a pita bread and top with chicken and roasted veggies.
- Serve with roasted potatoes and enjoy!
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