These Greek Chicken Gyros are meticulously seasoned and roasted to perfection. The chicken is marinated in a combination of savory, tangy and herbaceous flavours, stacked on a spit and slow-roasted until the exterior develops a slight caramelized char while the inside remains tender and succulent 🤤.
0 Preheat the oven to 425F (220C).
1 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).
2 Once marinated, take the Vertical Gyro Spit Plate and thread the chicken thighs making sure to rotate each one opposite from the last.
4 Note: if you don’t 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 don’t need to buy one!
5 Now, place the gyro in the oven and add 1 cup of water or stock to the base (which will create our sauce).
3 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.
6 Bake for 75-90 minutes or until fully cooked. Mine took exactly 1.5 hours.
7 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!
