Sheet Pan Chicken Gyros with Feta Tzatziki

I am a huge fan of sheet pan dinners for a number of reasons.  One of the main ones is that I can put it all together, and then jump on the treadmill or my Peloton while it's cooking since at that point it is pretty passive. 

I was excited when I found this recipe from Tieghan at Half Baked Harvest because we love Greek food, and this could work some new flavors into our dinner rotation. So we gave it a go in the Delaney Test Kitchen and it was a success! You can even make the marinade the day before and let it sit in the fridge overnight. I let mine marinate while I made the tzatziki.

I plated these more like an open faced sandwich since I used naan bread instead of pita, and I used arugula instead of lettuce for more of a peppery taste. These were so, so good. Enjoy!

Sheet Pan Chicken Gyros with Feta Tzatziki

INGREDIENTS:
for the chicken:

• ⅓ cup full-fat plain Greek yogurt
• ¼ cup extra virgin olive oil
• 1 ½ lbs boneless skinless chicken breasts or thighs, cubed
• ¼ cup fresh lemon juice
• 6 garlic cloves, chopped
• 2 shallots, chopped
• 1 T smoked paprika
• 1 T chopped fresh oregano
• red pepper flakes
• Kosher salt and black pepper
• 6 fresh pitas or naan warmed,
• pickled red onion, lettuce, dill, and parsley for serving

For the Feta Tzatziki:

• 8 oz feta cheese
• ¼ cup + 1/3 cup plain Greek yogurt
• 2 cloves garlic, grated
• juice from 1 lemon
• 1 ½Persian cucumbers, shredded
• kosher salt

PREPARATION:

1. In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges (watch carefully).

3. Meanwhile, make the Tzatziki:  Combine the feta, 1/4 cup yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in 1/3 cup more yogurt, the cucumbers, and a pinch of salt and red pepper flakes.
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4. To assemble, stuff/spread each pita with tzatziki, then lettuce, and chicken. Add red onions and herbs. Drizzle more tzatziki  on top.