Preheat your oven to 425°F (220°C).

In a large bowl, combine chicken thighs with olive oil, honey Dijon mustard, minced garlic, salt, lemon zest, and dried oregano. Mix thoroughly and marinate for at least 1 hour or overnight.

Thread the marinated chicken thighs onto a Vertical Gyro Spit Plate for even cooking.

If you don’t have a gyro plate, cut an onion in half and place it on a parchment-lined baking sheet. Insert two skewers vertically into the onion halves to hold the chicken.

Place the chicken in the preheated oven and pour 1 cup of water or stock at the base of the baking sheet.

Let the chicken roast for 75 to 90 minutes, until the internal temperature reaches 165°F (74°C).

Once fully cooked, let the chicken rest for a few minutes before slicing into thin strips. Serve warm on pita bread with tzatziki and toppings.