Inaja & Scott's Recipes
← Back
Edit recipe
Title
Description
An oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie. Perfect for an evening with family and friends. Serve with pita, tahini, vegetables, olives, feta, and traditional accompaniments.
Servings
Prep (min)
Cook (min)
Total (min)
Tags (comma-separated)
Image
✨ Find photos for this dish
Ingredients (one per line)
2 lemons, juiced ½ cup plus 1 tablespoon olive oil 6 cloves garlic, peeled, smashed and minced 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons paprika ½ teaspoon turmeric A pinch ground cinnamon Crushed red pepper, to taste 2 pounds boneless, skinless chicken thighs 1 large red onion, peeled and quartered 2 tablespoons chopped fresh parsley
Edit these and we'll re-read them so amounts scale and aisles stay tidy.
Steps (one per line)
Prepare a marinade by combining lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and crushed red pepper in a large bowl, then whisk to combine. Add the chicken to the marinade and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. Heat oven to 425 degrees. Grease a rimmed sheet pan with olive oil. 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. Roast until the chicken 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. Optionally, sauté the sliced chicken in a hot pan with olive oil until everything curls tight for extra crispness. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, and rice.
Save changes
Cancel
Delete recipe
Recipes
Add
Shopping