Anonymous wrote:I'm making this tonight. Do you really leave the onions as quarters? What is the point of adding them?

Also, anybody line the baking sheet with foil? Or is that a bad idea because it will stick?

Anonymous wrote:Would this work with chicken breasts instead of thighs?

Anonymous wrote:I'm making this tonight. Do you really leave the onions as quarters? What is the point of adding them?

Also, anybody line the baking sheet with foil? Or is that a bad idea because it will stick?

Anonymous wrote:It sounds good, but why does it need so much oil if you're already using a fattier cut of chicken?

Has anyone tried it with less oil?

Anonymous wrote:I used foil - worked fine. I broke the onion quarters into their individual layers, which made them overcook a little bit so it may be better to leave them as whole quarters. They just add a little variety. Enjoy!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Juice from 2 lemons
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

PREPARATION
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

For those that do have a subscription, here is the link:

https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

I've made this a few times and always a crowd pleaser. I did have one question on this step "Remove the chicken and onion from the marinade, and place on the pan"....do you pour the remaining marinade( olive oil and juices into the pan)? or do you discard? I tend to use the remaining marinade but it makes it more oily and high calorie (but of course tastier)...just curious...

Anonymous wrote:

Anonymous wrote:Juice from 2 lemons
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

PREPARATION
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

For those that do have a subscription, here is the link:

https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

Anonymous wrote:30-40 minutes at 450 seems really long. I looked up another recipe at it says 20 mins for skinless thighs. Any guidance?

Anonymous wrote:Love this recipe.

The sauce I make with it is yogurt, lemon zest from one lemon, one garlic clove, and salt to taste.

Then a salad of tomatoes, cucumbers, dried oregano, white vinegar, olive oil, and feta.