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1
Combine onion, garlic, fresh parsley, dill, dried oregano, dried basil, paprika, Dijon mustard, lemon juice and zest in a food processor.
2
Add olive oil and salt, then blend until the marinade is smooth and well combined.
3
Coat each chicken thigh thoroughly with the marinade, using gloves to ensure even coverage and retain all the flavorful mixture.
4
Cover and refrigerate the marinated chicken for at least 1-2 hours, ideally overnight.
5
Preheat the oven to 425°F and place the roasting pan on a baking sheet for easier handling.
6
Skewer the marinated chicken onto metal skewers, alternating direction every few pieces to ensure even cooking while preserving the marinade.
7
Add 3/4 cup of water to the bottom of the pan and cover tightly with aluminum foil.
8
Place the covered pan in the preheated oven and roast for 45 minutes.
9
Remove the foil and continue roasting uncovered for about 1 hour until the internal temperature of the thickest part reaches 175°F, with beautiful golden-brown coloring.
10
Remove from the oven and serve the roasted chicken with Greek salad, roasted lemon potatoes, or in pita wraps with tzatziki and vegetables as desired.
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