Categories: chicken
Ingredients
- 2 lemons, juiced
- 1/2 C plus 1 Tbs. olive oil
- 6 cloves garlic;peeled,smashed,and minced
- 1 tsp. salt
- 2 tsp. ground black pepper
- 2 tsp. ground cumin
- 2 tsp. paprika
- 1/2 tsp.turmeric
- A pinch of cinnamon
- red pepper flakes, to taste
- 2 lbs. boneless, skinless chicken thighs
- 1 large red onion, peeled and quartered
- 2 Tbs. chopped fresh parsley
Directions
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Prepare a marinade for the chicken. Combine the lemon juice, 1/2 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 one hr. and up to 12 hrs.
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When ready to cook, preheat oven to 425. Use the remaining oil to grease a rimmed sheet pan.
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Add the onion to the chicken and marinade, and toss to combine. Place chicken and onion on the pan, spreading everything evenly across.
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Put the chicken in the oven, and roast until it is browned and crisped, about 30 to 40 min.
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Remove from oven and allow to rest for 2 min. and slice. Scatter parsley over the top and serve with sheperds’ salad (tomatoes, cucumbers, red onion, parsley, feta,olives), pita, yogurt dip, hummus, hot sauce and rice.