Greek Chicken Gyros (Authentic and easy)

Whisk together all of the marinade ingredients and then add the chicken thighs. Toss to coat and keep in refrigerator for a minimum of 2 hours and a maximum of 24 hours.

Approximately 30 minutes before you are ready to bake your chicken, soak your wooden skewers in water.

Preheat oven to 400 °F. Cut about 1/3 of your potato off, leaving a flat side that will serve as the base of your skewer.

Line a baking pan with aluminum foil and place the potato, cut side down, in the center.

Place the two wooden skewers into the potato half. Thread the first chicken thigh through the skewers and mold it so that it folds over the potato. Continue with the rest of the chicken thighs, rotating each one slightly as you add it. Be sure that they are placed tightly one on top of the other. Add approximately 1 cup water to the baking pan.

Bake in the lower rack of your oven for 1 to 1½ hours, until the chicken is cooked through. After about 40 mins cover the top of your chicken gyro loosely with some aluminum foil. This will prevent burning the top of your gyro.The best way to determine this is to use a meat thermometer. The internal temperature of the chicken should reach 165 °F. Remove the chicken from the oven and let rest for 10 - 15 minutes.

Serve your chicken gyro meat by slicing or carving pieces of chicken off the skewered meat, from top to bottom. Alternatively, remove the skewers from the potato base, slide the chicken off the skewers onto a cutting board and cut.