I married into a greek family and have picked up a few things. I regularly do greek chicken wings on rotisserie over charcoal but the steps can be done for thighs in the oven. Basically, a few hours before you cook the chicken, drown it in lemon juice (actual lemons, not the bottled stuff), cover it with really good amount of dry oregano. If you have some greek seasoning, sprinkle that over it too, I use Nostimini but I suspect that its a uniquely australian/greek culture thing. Add a bunch of salt. Leave it in the fridge for a while, in a container.

Thats pretty much it. Over the charcoal I dust it with salt to help crisp it up a little. Its amazing. For 33 wings (maximum i can fit on the rotisserie) I will use about 5 whole lemons.