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Flatten the chicken thighs.
Mix the salt, black pepper, garlic paste, lemon zest, paprika, and oregano with the olive oil.
Coat the chicken thighs with the seasoning mixture.
Place half an onion at the bottom of the skewer and secure it with a whole onion at the top and half a lemon.
Roast the chicken thighs uncovered in the oven at 180°C for about 30 minutes, or until golden and some crispy bits have formed.
Cover the vertical skewer lightly with foil and then resume the roasting for a further 90 minutes, but check that the internal temperature of the chicken reaches 75°C.
Let the chicken rest for at least 10 minutes.
Melt the butter partially and mix it with the salt, black pepper, lemon zest, paprika, sugar, and lemon juice.
Paint the butter mixture on the chicken after cooking and let it rest for 10 minutes.