Source: New York Times Sunday Magazine
juice of 2 lemons (about 6 T)
½ cup plus 1 T olive or canola oil
6 cloves of garlic, peeled, smashed and minced
1 tsp kosher salt
2 tsp ground black pepper
2 tsp ground cumin
2 tsp paprika
½ tsp turmeric
pinch of cinnamon
red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red or yellow onion, peeled and quartered (we double or triple the number of onions because they are yummy!)
2 T chopped fresh parsley
Greek style salad (optional)
Prepare marinade for the chicken:
Combine lemon juice, ½ cup 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 refrigerate for at least 1 hour and up to 12 hours.
When ready to cook:
Preheat oven to 425. Oil a rimmed sheet pan with the remaining tablespoon of olive oil.
Add the quartered onion to the marinade and toss once to combine. Remove the chicken and onion from the marinade and spread on the pan.
Put chicken in oven and roast until browned, crisp at the edges and cooked through, about 30-40 minutes. Turn occasionally. Remove from oven, rest 2 minutes, and slice into strips.
To use grill instead of oven: Put chicken and onions in disposable aluminum pan and grill. Start onions first so they get thoroughly cooked.
Make Greek style salad with tomatoes, cucumbers, red peppers, feta, etc. Place salad on a platter and put chicken strips on top. Scatter parsley on top of everything.
serve with pita bread, tzasiki, olives – whatever you like.