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Step 1
Preheat the oven to 425F (220C).
Step 2
In a bowl add the chicken, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano. Mix well. You can marinate for a minimum of one hour (even overnight for best results).
Step 3
Once marinated, take the Vertical Gyro Spit Plate and thread the chicken thighs making sure to rotate each one opposite from the last.
Step 4
Note: if you donāt have a Vertical Gyro Oven Plate, cut an onion in half, place it on a baking sheet lined with parchment (or foil) and position two wooden skewers vertically into the onion and voila, you made your own spit and donāt need to buy one!
Step 5
Now, place the gyro in the oven and add 1 cup of water or stock to the base (which will create our sauce).
Step 6
Tip: you can pierce a small piece of foil making sure to cover the top chicken thigh as it will start to burn first on the top as it bakes.
Step 7
Bake for 75-90 minutes or until fully cooked. Mine took exactly 1.5 hours.
Step 8
Take it out of the oven, let it rest and cut! You can enjoy this chicken gyro with loaded Greek fries, on pita with tzatziki, on a Greek Salad and so much more!