Loaf Pan Chicken Gyros
- Prep Time: 10 minutes + marinade time
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 6 to 7 servings 1x
- Category: main dish
- Cuisine: Greek
Ingredients
- 2 1/2 pounds boneless, skinless chicken breast (sliced horizontally through the thick areas) or thighs, trimmed of fat as desired
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons olive oil (more for breasts, less for thighs)
- 3 tablespoons Greek yogurt, preferably full-fat
- juice of a lemon
- 1 1/2 tablespoons dried oregano or Greek seasoning
- 2 to 3 cloves garlic, pressed or finely minced
- 1 teaspoon paprika (for color)
Note: find my homemade Greek Seasoning here.
Instructions
Season chicken with salt and pepper. Add to a bowl and toss in the remaining ingredients. Massage into the chicken. Pack chicken into a bread pan (preferably metal, which will give crispier edges and about 8 1/2″ by 4 1/2″ or a Pyrex loaf pan that can take the high heat will work as well) and cover with plastic wrap. Optional: place second loaf pan (the same size is best) over the pan with the chicken and weight. Refrigerate for at least two hours and up to 24.
When ready to cook, remove the chicken from the fridge, remove the top loaf pan, and let the pan with the chicken sit at room temperature for 30 minutes. Preheat oven to 425 degrees F. Remove plastic wrap from chicken and roast for 45 to 55 minutes. A thermometer is helpful so as not to overcook; remove pan from oven at 160 degrees F. Allow chicken to rest for 15 to 20 minutes, lightly covered, then tip the pan over a container to drain off juices. Save juices; use to pour over chicken or reserve to use in a broth or soup later.
Flip the bread pan onto a cutting board and lift off. Turn the chicken over and slice through at right angles, from top to bottom.
Serve as desired.
Store in fridge, tightly covered for up to four to five days.
Find it online: https://frugalhausfrau.com/2024/08/09/loaf-pan-chicken-gyros/