Oven-Roasted Chicken Shawarma

Ingredients

• 2 lemons, juiced
• ½ cup olive oil
• 6 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon turmeric
• A pinch ground cinnamon
• Crushed red pepper, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 large red onion, peeled and quartered
• 1 tablespoon olive oil (for pan)

Instructions

1. Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper in a large bowl. Whisk to combine. Add chicken and toss to coat. Cover and refrigerate for at least 1 hour and up to 12 hours

2. Heat oven to 425°F (220°C). Lightly oil a rimmed sheet pan.

3. Add the quartered onion to the marinated chicken and toss. Remove chicken and onion from marinade and spread evenly on the sheet pan.

4. Roast until chicken is cooked through and browned, about 30–40 minutes.

5. Optional finish: Broil for 2–3 minutes to crisp edges.