Oven-Roasted Chicken Shawarma

Instructions

1. Whisk the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper in a large bowl. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour and up to 12 hours.
2. Heat the oven to 425°F (218°C). Grease a rimmed sheet pan with the remaining 1 tbsp olive oil. Add the onion to the chicken and toss.
3. Remove the chicken and onion from the marinade and spread them evenly on the pan. Roast until browned at the edges and cooked through, 30-40 minutes.
4. Rest for 2 minutes, then slice. For crisper edges, briefly saute the sliced chicken in a hot skillet with a little olive oil.
5. Scatter with parsley and serve with pita, tahini or white sauce, tomatoes, cucumbers, hot sauce, olives, feta, rice, or other preferred accompaniments.