Oven Baked Chicken Gyros

The Oven-Baked Chicken Gyros I Keep Coming Back To

There’s something about chicken gyros that just hits differently, that mix of smokiness, citrus, and herbs wrapped in a warm pita or tossed through a grain bowl. It’s one of those meals that feels like comfort, no matter how you serve it.

I first started making this version when I was craving the flavours of my yiayia’s kitchen in Greece but didn’t want to fuss over the grill. The secret? A simple vertical skewer setup in the oven that gives you those beautifully caramelised edges and juicy layers, without needing to step outside. The smell alone, smoky paprika, thyme, and lemon roasting away for hours, is enough to make anyone linger around the kitchen.

Over time, this recipe became one of my staples. I make a batch on a Sunday and slice it up for the week, tucked into wraps, added to salads, or paired with roasted veggies and a dollop of yoghurt. It’s easy, wholesome, and tastes even better the next day.

The marinade that does all the work

The marinade is simple but perfectly balanced, smoked paprika for depth, cumin for warmth, Dijon for that subtle tang, and plenty of olive oil and lemon to keep it all tender. Fresh thyme (or oregano) adds that Mediterranean touch.

If you want to prep ahead, you can marinate the chicken overnight. The longer it sits, the more flavour it absorbs.

How to use it

Once cooked, the chicken can be used in endless ways:

• Classic gyros wraps: with pita, tomato, onion, lettuce, and tzatziki.

• Grain bowls: serve with brown rice or couscous, roasted capsicum, and a squeeze of lemon.

• Meal prep lunches: pair with chopped salad and feta for an easy grab-and-go meal.

• Dinner platters: lay out the sliced chicken with sides like hummus, flatbread, and grilled veggies for an easy crowd-pleaser.

I often double the recipe if I know I’ve got a busy week ahead, it keeps so well and makes eating something delicious midweek effortless.

Storage & Leftovers

Once cooled, store the sliced chicken in an airtight container in the fridge for up to 4 days. You can also freeze portions for up to 3 months, just defrost in the fridge overnight and reheat in a hot pan or oven until warmed through.

If you’re planning to use it for lunches, drizzle over a little olive oil or lemon juice before refrigerating to keep it juicy.

Why I Love This Recipe

It’s a recipe that makes life a little easier and a little tastier. Whether I’m prepping for the week ahead or feeding friends, this gyros chicken is my go-to. It’s unfussy, always turns out tender, and somehow brings the feeling of a sunny Mediterranean kitchen straight into my Brisbane one.

Oven Baked Chicken Gyros

Serves: 4-6
Prep Time: 15 minutes (1hr marinating)
Cook Time: 2 hours

Ingredients:

• 1 kg boneless, skinless chicken thighs

• 1 tbsp smoked paprika

• 1 tsp ground cumin

• 1 tsp salt

• ½ tsp black pepper

• 1 heaped tbsp Dijon mustard

• 1 tbsp fresh thyme leaves (or oregano)

• ¼ cup olive oil

• Zest and juice of 1 lemon

• ½ onion, halved (for the skewer base)

• ¼ cup water

• 1 heaped tsp bone broth concentrate

Method:

1. Marinate:
   In a large bowl, whisk together smoked paprika, cumin, salt, pepper, Dijon mustard, thyme, olive oil, and the lemon zest and juice. Add the chicken thighs and toss to coat evenly. Cover and marinate for at least 1 hour (or up to overnight in the fridge).

2. Assemble:
   Preheat your oven to 190 °C (fan-forced).
   Place half an onion on the base of your vertical skewer to help anchor it. Thread the marinated chicken thighs onto the skewer, pressing each one down firmly so they stack tightly.

3. Add extra flavour:
   Mix any remaining marinade with ¼ cup water and 1 heaped tsp bone broth concentrate. Pour this mixture over the chicken stack.

4. Roast:
   Place the skewer in a roasting dish to catch the juices. Cook for about 2 hours, or until the internal temperature reaches 75 °C and the chicken is deeply golden. Every 30 minutes, baste the chicken with the pan juices. If the top begins to brown too much, cover it loosely with foil.

5. Serve:
   Rest for 10 minutes, then slice the chicken vertically into thin, juicy gyros-style pieces. Serve with warm pita, tzatziki, tomato, onion, and chips, or your favourite sides.

Cooking Notes

• Don’t skip basting, it’s what gives the meat that glossy, golden finish.

• If your oven runs hot, cover the top with foil halfway through to stop it from drying out.

• You can swap chicken thigh for breast, but thigh stays more tender for meal prep.

• Want to mix it up? Try adding a pinch of cinnamon or sumac to the marinade for a different twist.