Simple, versatile

This recipe takes little time or effort but yields great chicken that is easy to use in many ways. I've used it in pitas, over rice or pilaf, simply in a bowl with some toppings, and even as a simple sandwich on wheat bread.

Ingredients

• boneless skinless chicken thighs, 1kg (2lb)
• tumeric, 1/2 teaspoon
• paprika, 2 teaspoons
• ground cumin, 2 teaspoons
• ground black pepper, 2 teaspoons
• kosher salt, 1 teaspoon
• lemons, 2, juiced
• olive oil, 1/2 cup, and 1 tablespoon to grease the pan

optional:

• red onion, 1

Instructions

1. Juice the two lemons into a large bowl, this bowl will hold everything ultimately
2. Add the spices, salt, and pepper to the bowl
3. Add the olive oil, and whisk it all together into a marinade
4. Put chicken thighs in the marinade, open the thighs up if they're folded to expose the most skin to the marinade
5. Ensure the thighs are all covered in marinade, I use tongs to push them around and rotate them
6. Cover bowl with marinating chicken using plastic wrap, and place in the fridge
7. Keep chicken marinating in the fridge for at least an hour, up to 24 hours
8. Grease the sheet pan with about 1 tablespoon of olive oil
9. Using tongs place the chicken onto the sheet pan
10. If you are using a red onion, quarter it and toss it in the marinade before placing it on the sheet pan alongside the chicken
11. Pour the remaining marinade juices from the bowl across the pan
12. Heat oven to 220°C (425°F), once heated place cookie pan in oven for 30-40 minutes
13. Remove from the oven and allow to cool about 2 minutes
14. Cut it up into pieces or keep whole, depending how you want to use it. Probably easier to cut it up if you plan to freeze it

Credit

This recipe is originally from the NYTimes Cooking section. I love their recipes, and they often share them with some context or a video. A lot of recipe sites online can be a bit hit-or-miss, but I've not cooked a bad recipe yet from NYT.

Oven-roasted Chicken Shawarma