Description
Savor the flavors of the Mediterranean with this Roasted Chicken Gyros recipe featuring juicy, marinated chicken breasts roasted to perfection and served inside warm pitas or naan bread. Accompanied by spicy feta-topped crispy fries and refreshing tzatziki with pickled onions and radishes, this dish combines creamy, tangy, and smoky elements for a satisfying and vibrant meal perfect for family dinners or casual gatherings.
Ingredients
For the Chicken Marinade
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 5 garlic cloves, finely minced or grated
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Kosher salt and black pepper, to taste
- 1 1/2 pounds boneless skinless chicken breasts
For the Fries
- 4 medium russet potatoes, cut into ¼-inch-thick matchsticks
- 1/2 cup crumbled feta cheese
- 2 garlic cloves, minced or grated
- 3 tablespoons chopped fresh oregano
- ½ to 1 teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil (divided)
- Kosher salt and black pepper, to taste
For Serving
- 6 fresh pitas or naan bread, warmed
- Tzatziki sauce
- Pickled red onions
- Radish slices
- Lettuce leaves
Instructions
- Prepare the chicken marinade: In a 9 x 13-inch baking dish, combine Greek yogurt, olive oil, lemon juice, minced garlic, smoked paprika, chopped oregano, and a pinch of kosher salt and black pepper. Add the chicken breasts and toss them thoroughly to ensure each piece is evenly coated with the marinade. Cover the dish and refrigerate for at least 1 hour or up to 12 hours to allow flavors to develop and tenderize the chicken.
- Preheat and roast the chicken: Remove the marinated chicken from the refrigerator and let it come to room temperature while preheating your oven to 425°F (220°C). Transfer the baking dish with the chicken to the oven and roast for 20 to 25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Once done, remove the chicken from the oven and let it rest for 5 minutes before shredding with two forks or slicing thinly.
- Prepare the seasoned garlic oil: In a small bowl, whisk together 2 tablespoons of olive oil with minced garlic, chopped oregano, cayenne pepper, and salt and black pepper to taste. This mixture will season the fries twice during cooking.
- Coat and bake the fries: Place the cut russet potato matchsticks in a large bowl and pour half of the prepared garlic oil mixture over them. Toss gently to coat every fry evenly. Spread the fries in a single layer across two baking sheets to ensure they bake evenly. Bake in the oven for 15 to 20 minutes, then flip the fries, reduce the oven temperature to 400°F (205°C), and bake for an additional 15 to 20 minutes until crispy and golden brown.
- Finish the fries with feta: Remove fries from the oven, transfer them back to the large bowl, and toss with the remaining garlic oil mixture and crumbled feta cheese for a spicy, tangy kick and creamy texture.
- Assemble and serve gyros: Warm the pitas or naan breads as desired. Fill each with shredded or sliced roasted chicken, then top with tzatziki sauce, pickled red onions, radish slices, and fresh lettuce. Serve immediately alongside the feta fries for a complete and satisfying meal.
Notes
- Marinating the chicken longer, up to 12 hours, enhances flavor and tenderness.
- To keep fries crispy, arrange them in a single layer without overcrowding the baking sheets.
- If you prefer less heat, reduce or omit the cayenne pepper in the garlic oil.
- Substitute pitas with naan or flatbreads of choice for different textures.
- Serve tzatziki chilled to provide a refreshing contrast to the warm chicken and fries.