Introduction
If you’ve ever wanted to recreate the bold, savory experience of a chicken gyro at home without a rotisserie, this loaf pan method is for you. This recipe offers a no-fuss way to make juicy, spiced chicken that’s ideal for slicing and stuffing into warm pita or flatbread. It’s a satisfying take on Greek-style cooking, right from your oven.
Table of Contents
Why You’ll Love This Recipe
- Flavor-Rich: Packed with Mediterranean herbs and spices for robust, classic taste.
- Simple Prep: Uses everyday ingredients and standard kitchen tools.
- Flexible Serving: Serve in wraps, bowls, or platters.
Ingredients You’ll Need
- Boneless, Skinless Chicken Thighs (8 pieces) – Ideal for juicy, flavorful results when roasted.
- Minced Garlic (4 cloves) – Delivers bold aroma and taste.
- Dried Oregano (1 tbsp) – A staple Greek herb that adds earthy depth.
- Ground Cumin (1 tbsp) – Contributes warm, savory notes.
- Smoked Paprika (1 tsp) – Adds gentle heat and a smoky kick.
- Ground Coriander (1 tsp) – Balances flavors with citrusy undertones.
- Salt (1 tsp) and Black Pepper (½ tsp) – For seasoning balance.
- Fresh Lemon Juice (from 1 lemon) – Brightens and tenderizes the meat.
- Olive Oil (¼ cup) – Helps infuse flavors and keep the chicken moist.
- Greek Yogurt (¼ cup) – Adds richness and aids in tenderizing.
- Red Wine Vinegar (1 tbsp) – Sharpens the marinade’s depth.
For Serving
- Pita or naan
- Tzatziki
- Sliced tomato
- Red onion
- Cucumber
- Crumbled feta cheese
How to Make Loaf Pan Chicken Gyros
Using a loaf pan to cook gyro-style chicken is a clever technique that compresses and roasts the meat evenly, mimicking traditional vertical spit cooking. After baking, a quick broil gives the top a beautiful golden finish. Once sliced, the chicken is ready to be wrapped in your choice of bread with all the classic toppings.
The result is juicy, well-seasoned meat perfect for weeknight dinners, entertaining, or meal prep.
Step-by-Step Instructions
1. Create the Marinade
In a mixing bowl, whisk together the garlic, oregano, cumin, paprika, coriander, salt, pepper, lemon juice, olive oil, yogurt, and vinegar until smooth.
2. Marinate the Chicken
Add the chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for a minimum of 2 hours, or leave overnight for best flavor.
3. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, allowing it to hang over the edges for easy removal.
4. Layer the Chicken
Take the chicken out of the marinade and arrange it tightly into the loaf pan. Press firmly to form a compact shape.
5. Bake the Chicken
Cover the loaf pan with foil and bake for 50 to 60 minutes, until the chicken is fully cooked.
6. Broil the Top
Uncover the loaf pan and place it under the broiler for 3 to 5 minutes until the top turns golden and slightly crispy.
7. Rest and Slice
Let the chicken rest in the pan for 10 minutes. Use the parchment to lift it out, then slice thinly for serving.
8. Serve It Up
Layer the chicken into pita or naan, then add tzatziki, tomato, onion, cucumber, and feta for a traditional gyro-style meal.
Helpful Tips
- Marinate Longer for Deeper Flavor: Overnight marinating enhances taste and tenderness.
- Pack the Chicken Firmly: Pressing the meat into the pan tightly helps it hold together for better slicing.
- Use a Sharp Knife: Thin slicing improves the texture and presentation.
- Watch the Broiler Closely: The top can brown quickly, so don’t walk away.
Details
Flavor: Savory, herby, and tangy with a mild smoky kick
Texture: Juicy and tender with a crisp golden top
Occasion: Great for dinner, weekend meals, or casual entertaining
Prep Time: 15 minutes
Cook Time: 60 minutes
Notes
- Swap in boneless chicken breasts for a leaner version, though thighs provide better texture.
- Serve with flatbreads or over salad for a lighter option.
- Add toppings like olives or pickled onions for more variety.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Fat | 24g |
| Saturated Fat | 6g |
| Unsaturated Fat | 17g |
| Trans Fat | 0g |
| Cholesterol | 125mg |
| Sodium | 780mg |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 3g |
| Protein | 35g |
Frequently Asked Questions (FAQ)
Why use a loaf pan to make chicken gyros?
The loaf pan helps form the chicken into a compact block, allowing it to cook evenly and slice like traditional gyro meat.
Which chicken cut is best for this recipe?
Boneless, skinless chicken thighs are ideal because they stay moist and flavorful throughout baking.
How can I slice the chicken as thinly as restaurant-style gyros?
Let the meat rest before slicing. Use a very sharp knife and slice against the grain for the best texture.
Can I prepare this ahead of time?
Absolutely. Bake and chill the loaf ahead, then reheat and slice when ready to serve.
Storage Instructions
Store leftovers in a sealed container in the refrigerator for up to 4 days. For longer storage, freeze the loaf whole or pre-sliced. Wrap well and store in the freezer for up to 2 months. Reheat gently in the oven or microwave before serving.
Loaf Pan Chicken Gyros | Easy Oven-Baked Greek-Inspired Delight
Description
This loaf pan chicken gyros recipe is a flavorful and easy way to enjoy homemade gyro-style meat without a rotisserie. Marinated chicken thighs are baked until tender, then sliced and served with your favorite toppings in pita or naan.”,
Ingredients
8 boneless, skinless chicken thighs”,
“4 cloves garlic, minced”,
“1 tablespoon dried oregano”,
“1 tablespoon ground cumin”,
“1 teaspoon smoked paprika”,
“1 teaspoon ground coriander”,
“1 teaspoon salt”,
“1/2 teaspoon black pepper”,
“Juice of 1 lemon”,
“1/4 cup olive oil”,
“1/4 cup Greek yogurt”,
“1 tablespoon red wine vinegar”,
“For serving:”,
“Pita bread, naan bread or flatbreads”,
“Tzatziki sauce”,
“Sliced tomatoes”,
“Red onion slices”,
“Cucumber slices”,
“Feta cheese, crumbled”
Instructions
“Marinate the chicken: In a large bowl, whisk together garlic, oregano, cumin, paprika, coriander, salt, pepper, lemon juice, olive oil, Greek yogurt, and red wine vinegar. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.”,
“Preheat the oven: Set your oven to 350°F (175°C). Line a loaf pan with parchment paper, letting it hang over the edges for easy lifting.”,
“Layer the chicken: Remove chicken from the marinade and shake off excess. Tightly layer the thighs into the loaf pan. Press down firmly.”,
“Bake the chicken: Cover the pan with foil and bake for 50 to 60 minutes until cooked through.”,
“Broil the top: Uncover and broil for 3 to 5 minutes to brown and crisp the top. Watch closely.”,
“Rest and slice: Let rest 10 minutes. Lift from the pan using the parchment and slice thin.”,
“Serve: Add sliced chicken to pita or naan with tzatziki, tomato, cucumber, red onion, and feta.”
Notes
“You can prepare the chicken loaf ahead of time and reheat before serving.”,
“Serve it family-style or build bowls with rice or salad.
Conclusion
This loaf pan chicken gyro recipe makes it simple to enjoy authentic, flavorful Greek-style meals right at home. With juicy slices of marinated chicken and customizable toppings, it’s perfect for feeding a crowd or prepping weekday lunches. Try it once, and it just might become your go-to method for making gyros without the fuss.