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sheet pan greek chicken gyros

Sheet Pan Greek Chicken Gyros with Homemade Tzatziki

Sheet pan greek chicken gyros with juicy spiced chicken thighs, roasted vegetables, and the homemade tzatziki sauce from Nicole's winning dish on Next Level Chef episode 10. Everything roasted on one pan, assembled on warm pita bread, and ready in under an hour. Competition worthy flavor made easy and accessible for any weeknight kitchen.
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Servings 6

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
  • ⅓ 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!