Oven-roasted chicken gyro on a vertical skewer

In a food processor combine half a large onion, garlic, parsley and dill, dried oregano and basil, paprika, Dijon mustard, and the zest and juice of a lemon, catching the pits.

Add a good amount of olive oil and a healthy pinch of salt; blitz to a marinade.

Trim some, not all, of the fat from the chicken thighs; coat each thigh, opened up, in the marinade, working it in.

Cover and marinate in the fridge, ideally overnight; six or eight hours, or even an hour or two, also works.

Preheat the oven to 425F. Set the roaster pan on a baking sheet.

Skewer the thighs, alternating two lengthwise and one at an angle so they cook evenly, using up all the marinade.

Add about three quarters of a cup of water to the pan; cover with aluminum foil pierced over the skewer.

Roast covered 45 minutes, then uncovered about an hour, about an hour and 45 minutes in all.

Cook until the thickest part reaches about 175 degrees on a thermometer.

Slice thin and serve with Greek salad, roasted lemon potatoes, or in a pita wrap with tzatziki and onions.