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Oven-Roasted Chicken Shawarma

cooking.nytimes.com
  • 45 minutes
  • Serves 6

INGREDIENTS

2

juice of lemon

1/2 cup

olive oil

6 cloves

garlic

1 tsp

kosher salt

2 tsp

pepper

2 tsp

ground cumin

2 tsp

paprika

1/2 tsp

turmeric

1 pinch

a ground cinnamon

1 serving

pepper flakes

2 lb

chicken thighs

1 large

onion

2 tbsp

parsley