Baked Chicken Shawarma

Name: Baked Chicken Shawarma
Total time: 180
Yield: 12
Ingredients: ⅔ cup extra-virgin olive oil; 4 tablespoons finely minced fresh garlic; 2 medium lemons, juiced; 4 teaspoons smoked paprika; 4 teaspoons ground cumin; 1 tablespoon lemon zest; 2 teaspoons ground coriander; 2 teaspoons crushed red pepper flakes, or to taste; 2 teaspoons salt, or to taste; 1 teaspoon ground black pepper, or to taste; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 3 pounds boneless, skinless chicken thighs; 1 large onion, cut into 1/2-inch slices; 2 tablespoons chopped fresh parsley

Recipe by Bibi from allrecipes.com

Dinner 3 Hr.

Ingredients

12 servings

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⅔ cup extra-virgin olive oil
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4 tablespoons finely minced fresh garlic
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2 medium lemons, juiced
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4 teaspoons smoked paprika
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4 teaspoons ground cumin
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1 tablespoon lemon zest
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2 teaspoons ground coriander
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2 teaspoons crushed red pepper flakes, or to taste

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2 teaspoons salt, or to taste
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1 teaspoon ground black pepper, or to taste
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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3 pounds boneless, skinless chicken thighs
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1 large onion, cut into 1/2-inch slices
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2 tablespoons chopped fresh parsley

Instructions

Combine oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and cinnamon in a 1-gallon resealable plastic bag. Seal the bag and gently squeeze until ingredients are well blended. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag again. Marinate in the refrigerator for at least 2 hours, or overnight.
When ready to cook, set one rack in the center of the oven and another about 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch sheet pan.
Spread onion slices onto the prepared sheet pan, then place marinated chicken thighs on top; keep as much marinade on each thigh as possible. Discard any remaining marinade.
Bake on the center rack of the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the broiler and move the sheet pan to the upper rack. Broil until a light char develops, 2 to 3 minutes. Garnish with parsley.