Can I use chicken breast instead of thighs?

Yes, you can use chicken breasts, but keep in mind that they are leaner and may cook faster. Thighs are recommended for their juiciness and tenderness.

What if I don’t have a vertical spit or skewers?

No problem! Simply lay the marinated chicken thighs flat on a lined baking sheet. You'll still get amazing flavor and texture with the sheet pan method.

Can I make this dish ahead of time?

Yes! You can marinate the chicken overnight or freeze it raw in the marinade. Cooked chicken can be stored in the fridge for up to 4 days.

Is there a dairy-free version of this recipe?

Absolutely. The base recipe is already dairy-free. Just skip any yogurt-based sauces like tzatziki, or use a dairy-free alternative.

Greek Chicken Gyros

Name: Greek Chicken Gyros
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 12 boneless skinless chicken thighs (about 1.3 kg); ⅛ cup olive oil; 2 tablespoons honey Dijon mustard; 6 cloves garlic, minced (or 3 very large cloves); Zest of 2 lemons; ½ tablespoon salt (adjust to taste); Dried oregano, to taste; 1 cup water or chicken stock (for the base of the pan)

Description

Juicy, herb-marinated chicken thighs roasted to perfection and thinly sliced for easy Greek-style gyros. A perfect sheet pan dinner for quick and healthy meals.

Ingredients

Scale

12 boneless skinless chicken thighs (about 1.3 kg)
⅛ cup olive oil
2 tablespoons honey Dijon mustard
6 cloves garlic, minced (or 3 very large cloves)
Zest of 2 lemons
½ tablespoon salt (adjust to taste)
Dried oregano, to taste
1 cup water or chicken stock (for the base of the pan)

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Instructions

Marinate the Chicken: In a large bowl, combine olive oil, Dijon mustard, garlic, lemon zest, salt, and oregano. Add the chicken thighs and mix well, ensuring all pieces are thoroughly coated. Cover and marinate for at least 1 hour or overnight for the best flavor.
Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. If you have a vertical spit, use it to stack the marinated chicken. If not, lay the thighs flat on the baking sheet.
Add Moisture: Pour water or chicken stock around the base of the sheet pan to keep the chicken moist and create a flavorful jus. If using a vertical spit, you can add the liquid to the drip tray at the bottom.
Roast the Chicken: Place the tray in the oven and roast for about 60 to 75 minutes. If the top pieces begin to brown too quickly, cover them loosely with foil. The chicken is done when it reaches 165°F internally and the edges are slightly caramelized.
Let It Rest and Slice: Once cooked, remove the chicken from the oven and let it rest for 5 to 10 minutes. This helps the juices settle. Then slice the chicken thinly for serving in pitas, salads, or bowls.

Notes

For a crispier finish, broil the chicken for the last 3–5 minutes, keeping an eye to avoid burning.
You can swap thighs for boneless breasts but reduce the cook time to avoid drying out.
Customize the marinade with paprika, cumin, or coriander for deeper flavor.
Serve with pita, rice bowls, or salad for versatile meal options.

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Roasting
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1/4 of recipe
Calories: 485 kcal
Sugar: 2 g
Sodium: 1215 mg
Fat: 21 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0.1 g
Carbohydrates: 4 g
Fiber: 0.1 g
Protein: 66 g
Cholesterol: 322 mg