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Sheet Pan Chicken Gyros with Feta Tzatziki Recipe
Ben Carraoli

Sheet Pan Chicken Gyros with Feta Tzatziki Recipe

I recently made these sheet pan chicken gyros with feta tzatziki, and I have to tell you—they completely transformed my weeknight dinner! There’s something so satisfying about juicy, oven-roasted chicken tucked into warm pita bread, drizzled with a creamy, tangy feta tzatziki sauce
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken thighs 1.5 lbs, cut into bite-sized pieces – I love using thighs because they stay juicy and tender while roasting.
  • Greek yogurt 1/2 cup – adds creaminess and helps tenderize the chicken.
  • Olive oil 2 tablespoons – opt for extra virgin for a richer flavor.
  • Lemon juice 2 tablespoons – fresh lemon gives brightness that bottled juice can’t match.
  • Garlic 3 cloves minced – fresh garlic packs the most flavor.
  • Shallot 1 small minced – adds a subtle sweetness to balance spices.
  • Smoked paprika 1 teaspoon – enhances the smokiness and depth.
  • Dried oregano 1 teaspoon – classic herb that brings authentic Greek flavor.
  • Salt 1 teaspoon – essential for seasoning.
  • Black pepper 1/2 teaspoon – freshly cracked for the best aroma.
  • Pita bread 4-6 pieces – lightly warmed before serving for softness.
  • Cucumber 1/2 cup diced – for crunch in the tzatziki.
  • Feta cheese 1/2 cup, crumbled – use high-quality feta for the creamiest result.
  • Chili flakes 1/4 teaspoon – optional, adds a slight kick.
  • Harissa 1 teaspoon – optional, for a spicy layer of flavor.
  • Fresh herbs parsley or dill, 2 tablespoons chopped – for garnish and freshness.

Method
 

  1. In a bowl, combine Greek yogurt, olive oil, lemon juice, garlic, shallot, smoked paprika, oregano, salt, and black pepper. Toss the chicken pieces in this marinade until fully coated. I like letting the chicken sit for at least 10 minutes so the flavors really sink in.
  2. Spread the marinated chicken on a sheet pan in a single layer. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes or until slightly charred and fully cooked. This gives the chicken that delicious, roasted flavor without extra fuss.
  3. In a blender or food processor, combine feta cheese, Greek yogurt, lemon juice, garlic, and olive oil. Blend until creamy, then stir in diced cucumbers and chili flakes. This sauce is the real star—creamy, tangy, and packed with flavor.
  4. Warm the pita bread in the oven for a few minutes. Spread a generous layer of feta tzatziki on the bread, add roasted chicken, and top with fresh herbs, extra cucumbers, or a drizzle of harissa. Fold and enjoy immediately.

Notes

  • I like letting the chicken marinate a bit longer—it makes it extra juicy.
  • Toast the pita lightly on the oven rack for a bit of crunch.
  • Don’t skip the fresh herbs; they elevate the flavor and presentation.
  • Use a mix of red and green bell peppers for a colorful plate.
  • If you want more spice, add a pinch of smoked chili powder to the chicken.