Honestly, I’ve been putting off writing about this recipe because there are simply no words.
No words at all to even remotely begin to explain how good this dish is.
How flavorful it is.
How absolutely perfect for entertaining it is.
How easy it all comes together.
How it sits so lovely on one large platter.
How I’ve literally made it five, yes five, times in about four weeks.
Do I need to go on? I so hope you are convinced. Because it’s absolutely killer.
This over roasted chicken shawarma can be served a million ways but our favorite is with chopped up olives, cucumbers, tomatoes, feta, parsley. Trader Joes garlic pita bread and (semi) homemade hummus on the side. Oh my yes.
So dig right in and please – don’t count on any leftovers.
Oven Roasted Chicken Shawarma
2016-03-10 14:22:26
Serves 4
A delicious roasted chicken recipe perfect for entertaining!
Cook Time
45 min
Ingredients
- 2 lemons, juiced
- ½ cup plus 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- A pinch of ground cinnamon
- Red pepper flakes, to taste
- 2 pounds boneless, skinless chicken thighs
- 1 large red onion, peeled and quartered
- 2 tablespoons chopped fresh parsley
- (Toppings: tomatoes, olives, cucumbers, feta, pita, hummus)
Instructions
- Combine the lemon juice, 1/2 cup 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.
- 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.
- 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 bite sized pieces. Scatter the parsley over the top and serve with your choice of toppings.
Adapted from Found over at the New York Times
Adapted from Found over at the New York Times
A Life From Scratch. https://a-life-from-scratch.com/
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Courtney
Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...
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I love plates like this – yum!! Hope you had a wonderful time in Florida 😀
Biz recently posted…Spinach and Cheese Pizza with Walnut Pear Balsamic Glaze
I have been waiting for this post ever since I first tasted, can’t wait to make, best chicken, best sides love!
Thank you
CL
My husband said this was hands down one of the best meals I’ve ever made. Thanks!
I am so so glad to hear! We absolutely LOVE that recipe!
I just wanted to pop in and say how much we loved this recipe!! My boyfriend and I recently graduated college and moved in together so I have been learning to cook for two. I’ve always been a controlling, anxious eater (counting calories, avoiding carbs, blah blah) but recently I’ve been really trying to get over that and approach cooking as more of an act of love and something we can enjoy together (and someday something my kids will cherish about their childhood!) I’ve been trying to cook us meals that are wholesome and delicious and interesting. Your blog has become my bible!!! Thank you for creating recipes that are approachable but still impress and comfort 🙂 🙂 You are totally inspiring my whole approach to cooking and feeding the people I love!