The Modern Nonna

0 Preheat the oven to 425F (220C). 
1 Next, add the cottage cheese to a food processor and blend until smooth. Alternatively, you can blend the cottage cheese with an immersion blender in its container. 
2 Now, add the chicken thighs to a bowl, with any poultry seasoning of choice.  I used Watkins poultry and seafood seasoning but feel free to use any of choice. 
9 Note: feel free to use any seasoning of choice or create your own blend as well. Mine has salt in it already, so I didn’t have to add extra. Depending on the brand, you will have to adjust the sodium so be sure to look on the back of the ingredient label for best results. 
3 Add in the blended cottage cheese and mix well. 
4 Once marinated, take out the Vertical Gyro Oven Plate, oil it up with a little bit of olive oil, and thread on the chicken making sure to rotate each one opposite from the last. 
5 Note: if you don’t have a Vertical Spit, cut a large onion in half and position two bamboo skewers vertically into the onion to create your own home-made spit. 
6 Now, add one cup of water (or broth) to the bottom of the Gyro plate and place half of the onion on top of the meat. 
7 Place it in the oven and bake for 75-90 minutes (depending on the oven) or until golden. Feel free to insert a meat thermometer if you want to be safe. 
8 Take it out of the oven, let it rest for a few minutes and cut it. Enjoy on pita with tzatziki, french fries and all the fixings, on a salad, or on its own with a side of my Greek Lemon Potatoes.