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, over 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

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 til well combined
4. Place the chicken thighs in, I usually open them up all the way to expose the most surface area to the marinated
5. Use tongs to rotate the chicken thighs in the marinade to ensure they're well coated
6. Cover with plastic wrap, and place in the fridge for no less than 1 hour, and no more than 24 (its not the end of the world, but ideally within this range)
7. After cooling, get a sheet plan and put about 1tbsp of olive oil on it
8. Use the tongs to place teh chicken on the pan spreading it out
9. If you are using a red onion, toss it in the marinade before placing it on the sheet pan with the chicken
10. Pour the remaining marinade juices across the pan covering the chicken
11. Heat oven to 220°C (425°F), once heated place cookie pan in oven for 30-40 minutes
12. Remove from the oven and allow to cool about 2 minutes
13. 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've really enjoyed their recipes lately. They even include a video for this one, which is a nice touch. I especially like when they have a linked article that provides some context to a recipe, or a neat related story.

Oven-roasted Chicken Shawarma