Few things compare to the smell of chicken roasting in the oven — especially when it’s marinated in yogurt, lemon, garlic, and herbs, and stacked just like a traditional gyro.

This is one of those recipes that fills the kitchen with warmth and makes everyone ask, “When’s it ready?”

I use a vertical rotisserie skewer spit — the kind made for home ovens — to build the stack.

It’s easy to use and gives the gyro that authentic shape and texture. The marinade is creamy and full of flavor, and once it bakes, the edges get golden and crisp, while the inside stays juicy.

Whether you wrap it in warm pita with tzatziki and fries, or serve it with a big salad and lemon potatoes, it’s one of those dishes that feels like home.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

and here : MyGreekitchen Essentials

6 boneless, skinless chicken thighs

3 boneless, skinless chicken breasts (or use all thighs if preferred)

3 tablespoons Greek yogurt (full fat)

2 tablespoons olive oil

1 tablespoon honey Dijon mustard

Juice and zest of 1 lemon

4–5 garlic cloves, finely minced

1 teaspoon sweet paprika

1 teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon sea salt (adjust to taste)

Freshly ground black pepper

1 cup water or chicken stock (for the bottom of the roasting pan)

Directions

Make the Marinade:

In a large bowl, whisk together the Greek yogurt, olive oil, mustard, lemon juice and zest, garlic, paprika, oregano, cumin, salt, and pepper.

Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 3 hours, or ideally overnight.

Assemble the Chicken on the Vertical Spit:

Use a vertical rotisserie skewer gyro spit — this is key to getting that authentic stacked shape

.Thread the chicken pieces one by one, alternating between thighs and breast slices.

Fold any large pieces as needed to build a compact, even stack. Press gently down to pack the meat tightly.

Set Up the Pan:

Place the spit in a deep baking dish. Add 1 cup of water or stock to the base of the dish — this prevents drying and creates juicy pan drippings.

For best results, lightly cover the top of the stack with a piece of foil (pierce to let steam escape) to avoid early browning on top.

Preheat your oven to 425°F (220°C).

Bake the chicken gyro uncovered for 75 to 90 minutes, depending on your oven. Baste once or twice with the pan juices for extra flavor and moisture.

The outside should become beautifully golden and crisp, while the inside stays juicy and tender.

Rest & Slice:

Let the gyro rest for 10–15 minutes. Then slice thin shavings off the sides using a sharp knife, just like at a gyro shop.

How to Serve It:

In warm pita with tzatziki, tomato, onion, and fries.

On a plate with lemon potatoes or Greek salad.

Over rice bowls or in wraps. Drizzle with the pan juices for extra flavor.

Tip: You can reheat leftover slices in a skillet to crisp them up — perfect for next-day pitas or bowls.