1. Preheat the Oven

• Preheat your oven to 425°F (220°C).

2. Marinate the Chicken

1. In a large bowl, add the chicken thighs, olive oil, honey Dijon mustard, minced garlic, lemon zest, salt, and dry oregano.
2. Mix well to coat the chicken evenly.
3. Let it marinate for at least 1 hour, or preferably overnight for best results.

3. Prepare the Spit

1. If you have a Vertical Gyro Spit Plate, thread the marinated chicken thighs onto the spit, ensuring each piece is placed opposite to the previous one.
2. No vertical spit? You can make your own by halving an onion and placing it on a baking sheet lined with parchment paper (or foil). Insert two wooden skewers vertically into the onion to create your makeshift spit.

4. Roast the Chicken

1. Place the spit into the oven and add 1 cup of water or stock to the base of the pan (this will help create the sauce).
2. Optional: Cover the top chicken thigh with a small piece of pierced foil to prevent it from burning.
3. Bake for 75–90 minutes or until the chicken is fully cooked (internal temperature of 165°F).
4. Once done, remove from the oven and let the chicken rest for about 5 minutes.

5. Slice and Serve

1. After resting, slice the chicken into thin strips.
2. Serve in pita with tzatziki, on a Greek salad, or enjoy with loaded Greek fries.