Sheet Pan Oven-Roasted Chicken Shawarma

cooking.nytimes.com

Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice. White sauce: cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic.

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

Red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 large red onion, peeled and quartered

2 tablespoons chopped fresh parsley

Directions at cooking.nytimes.com

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