Remove your marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes while you preheat your oven to 425 degrees Fahrenheit.

Stack the chicken pieces onto the vertical spit, pressing them down firmly as you go. You want a compact, tight stack so the meat holds together and is easy to slice cleanly afterward.

Place a red onion (or whatever onion you have) on top of the stack. This is not optional if you want moist results. The onion keeps the top pieces from drying out during baking and adds flavor to the drippings at the same time. I learned this the hard way the first time I made it without one.

Loosely tent the top of the stack with aluminum foil. Keep this foil on for the first half of the bake time. This helps the meat cook through without the exterior getting too dark too soon.

Place the spit pan in the oven and bake at 425 degrees. For chicken breast, start checking at 60 minutes. For chicken thighs, start checking at 90 minutes. Use your meat thermometer inserted as close to the vertical spit as possible to check the internal temperature.

When you're about 20 minutes away from the chicken being done (based on your thermometer), remove the foil and pour about 1 cup of chicken broth into the base of the pan. This mixes with the drippings and creates a basting liquid.

Continue baking uncovered for the final 20 minutes until the outside is golden and caramelized and the internal temp reads 165 degrees at the spit.

Remove from the oven. Spoon or brush the pan drippings generously over the top of the meat.

Let the chicken rest for a few minutes, then slice immediately. Work quickly once you start slicing, thin shaved pieces just like street shawarma.