Oven Roasted Chicken Shawarma

Here's what you'll need:

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

Instructions:

1. Prepare the marinade for the chicken by combining the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl and whisk until combined.
2. Add the chicken to the marinade and toss to coat.
3. Cover the bowl and store in refrigerator for at least 1 hour, or up to 12 hours.
4. When you are ready to cook, preheat the oven to 425 degrees and grease a rimmed sheet pan.
5. Add the quartered red onion to the chicken and marinade, and toss once to coat.
6. Remove the chicken and red onion from the marinade, and place on the pan. Be sure to spread everything out evenly.
7. Put the chicken in the oven and roast until it is cooked through and crisp at the edges, about 30 to 40 minutes.
8. Remove from the oven and allow to rest 2-5 minutes, then pull apart into smaller pieces.
9. Serve with tomatoes, cucumbers, regular or garlic pita, olives, eggplant, feta - and don't forget some homemade tzatziki and hummus. 

This recipe is delicious! The original can be found on New York Times Cooking. This is a weeknight go-to in our house, and also great for groups.