Mix olive oil with crushed garlic (you can squeeze the garlic through a press), salt, paprika (preferably smoked paprika) and dry spices. In the original version, it was suggested to prepare a marinade with Provencal herbs, but with thyme and tarragon, we liked the dish much more.
Put the chicken thighs in a bowl with the marinade, mix, and cover the thighs on all sides with the marinade. Tighten the food wrap (close the lid) and set aside for an hour and a half. You can marinate the chicken for longer, but in the refrigerator.
Yeast the pita bread to pick large pieces and tightly pack them in a baking dish.
Top with chicken thighs.
Do not pour out the remaining marinade, you will need it later.
Bake the chicken in a preheated 185-190° oven for 20-25 minutes.
Onion cut into half rings or feathers.
Get the form out of the oven in 20-25 minutes. Place the sliced onion evenly on the chicken thighs. Pour over the remaining marinade.
Put the form with the chicken in the oven for another 20-25 minutes.
After the specified time, turn off the oven and leave the form with the chicken in it for another twenty minutes.