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Super crazy tasty and make-it-in-your-sleep-easy, I predict that this recipe will vault to the top of my rotating list of family favorites.
Serves: 4-6
  • 2 lemons
  • ½ C. plus 1 Tbs. olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • ½ tsp. turmeric
  • a pinch of ground cinnamon
  • red pepper flakes, to taste
  • 2 lb. boneless, skinless chicken thighs or breasts
  • 1 large red onio, peeled and quartered
  • 2 Tbs. chopped fresh parsley (or cilantro)
  1. Prepare the marinade for the chicken. Combine the lemon juice, ½ c. 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.
  2. When ready to cook, heat oven to 425 degrees. 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.
  3. 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.
  4. To make the chicken even more crisp, set a large pan over the high heat, add a Tbs. of olive oil to the pan, then the sliced chicken and saute until everything curls tight in the heat.
  5. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplants, feta rice -- really anything you desire.
Recipe by Portland Sampler at https://portlandsampler.com/oven-roasted-chicken-shawarma/