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Ingredients
- 6 boneless skinless chicken thighs, 0.7kg total
- ⅛ cup olive oil
- 2 tablespoons honey Dijon mustard
- 6 cloves minced garlic, or 3 very large ones
- Zest of two lemons
- ½ tablespoon salt (adjust if using table salt)
- Dry oregano, to taste
- 1 cup water, or chicken stock (for the bottom of the pan)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine chicken, olive oil, honey Dijon mustard, minced garlic, lemon zest, salt, and dry oregano. Mix thoroughly.
- Marinate for at least one hour or overnight for enhanced flavor.
- If you lack a Vertical Gyro Oven Plate, cut an onion in half, place it on a baking sheet with parchment paper, and stick two wooden skewers vertically in the onion halves to form a DIY spit.
- Arrange the marinated chicken thighs on the spit or DIY setup, alternating the direction of each thigh.
- Place in the oven and add 1 cup of water or stock to the pan to help create a sauce.
- Optionally, cover the top chicken thigh with a small piece of foil to prevent over-browning.
- Bake for 75-90 minutes or until the chicken is fully cooked.
- Remove from oven, let it rest before slicing, and serve.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
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