Preheat the oven to 425F (220C).

In a bowl, add the chicken, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano. Mix well and marinate for at least one hour or overnight for best results.

Once marinated, thread the chicken thighs onto the Vertical Gyro Spit Plate, rotating each one opposite from the last. Alternatively, create a makeshift spit using an onion and wooden skewers if needed.

Place the gyro in the oven and add 1 cup of water or stock to the base.

Optionally, cover the top chicken thigh with a small piece of foil to prevent burning.

Bake for 75-90 minutes or until fully cooked. Let it rest for 10 minutes before cutting.