Easy Chicken Gyros with Lemon, Garlic, and Crisp Edges

Easy Chicken Gyros make a quick pita-based meal for gyros lovers who don't have access to a rotisserie chicken. Boneless chicken thighs are arranged in a loaf pan and baked with toppings and spices, including lemon, garlic, yogurt, oregano, and other Greek flavors. The inside remains juicy, and the outside browns and crisps.

Eleven boneless, skinless chicken thighs are coated with olive oil, lemon zest and juice, chopped garlic, salt, dried oregano, Greek seasoning mix, and plain yogurt. The key cooking method is to arrange the chicken thighs on their sides in a loaf pan to mimic spit-roasting and keep the thighs from falling off the baking sheet.

When roasting an uncovered chicken, look for signs of browning and thighs tucked into the pan. Problems with uncovered roasting include excess juices in the pan to prevent browning. You might have to drain some juices and reserve them to continue roasting until the chicken browns or broil at the end of roasting time. Watch the chicken carefully when broiling because it browns quickly.

Serve chicken with warm pita and cucumbers, tomatoes, arugula, and tzatziki or other dishes, including rice and vegetables, Greek lemon potatoes, and salad. Include olives and feta cheese and pickled red onions as more options. Store leftover chicken for a later meal by refrigerating it, covered, and gently reheating it to avoid making browned edges of the chicken tough.