Oven-Roasted Chicken Shawarma

By wendywag

Ingredients

• 2 lemons, juiced
• 1/2 cup plus 1 tablespoon olive oil
• 6 cloves garlic, peeled, smashed and minced
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon turmeric
• A pinch ground cinnamon
• Red-pepper flakes, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 large red onion, peeled and quartered
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Adapted from cooking.nytimes.com

Preparation

Step 1

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup
olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and
red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and
up to 12 hours.

When ready to cook, preheat oven to 425. Use the remaining
tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered
onion to the chicken and marinade, and toss once to combine. Remove
the chicken and onion from the marinade, and place on the pan, spreading
everything evenly across it.

Put the chicken in the oven, and roast until it is browned, crisp at the
edges and cooked through, about 30 to 40 minutes. Remove from the
oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.