Packed with flavor, simple to prepare and the centerpiece of your next family feast.
Ingredients
2 lemons, juiced
½ cup olive oil
6 cloves garlic, peeled, smashed and minced
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
healthy pinch ground cinnamon
healthy pinch of Red-pepper flakes
2 pounds boneless, skinless chicken thighs
2 large red onions, peeled and cut into ¼-inch slices
2 tablespoons chopped fresh parsley
Instructions
Put the chicken in a large, plastic bag with a zip closing.
Prepare the marinade for the chicken: Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large measuring cup (I used a 2-cup measure), then whisk to combine.
Pour the marinade into the plastic bag with the chicken, zip to close and massage the chicken so that it's well-coated. Place on a dinner plate, and store in the fridge for at least 1 hour and up to 12 hours.
When ready to cook, preheat oven to 425 degrees. Add the sliced onions to the bag with the marinating chicken, seal it and squeeze it until the onions are coated with the marinade.
Unzip the bag and squeeze out the chicken, onion and marinade onto a large, rimmed cookie sheet. Spread everything into one layer.
Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through. I pulled the chicken from the oven at about 25 minutes. If you continue to cook it (Sifton’s recipe calls for 30-40 minutes, keep a close eye on it.)
Remove from the oven, allow to rest 2 minutes, then slice into bits. Scatter the parsley over the top and serve with your favorite sides.
Recipe by in medias recipe - Santa Barbara, California food blog with a focus on Farmers Market cooking at http://www.inmediasrecipe.com/sam-siftons-oven-roasted-chicken-shawarma/