Chicken

Oven Roasted Chicken Shawarma

After spending three glorious days in Vegas with my parents, I feel invigorated, refreshed, and re-energized. The large amount of time Mom and I spent clothes shopping miiiiiiight have had something to do with it…. Seriously though, it was simply wonderful to have all that uninterrupted time with them to chat, brainstorm, plot, plan, and of course, eat.

And eat. And then eat some more….

Now I’m back in the wondrous humidity of Austin (that’s not sarcasm, I felt like a shriveled raisin in the extreme dryness of Vegas.. ), and now it’s time to sort through the mail, catch up on laundry, and plan dinner.

There’s that eating thing again….

IMG_0660

Oven Roasted Chicken Shawarma – adapted from Sam Sifton

This was well worth the very minute amount of time and effort it took to put together. I was really ahead of the plan by prepping the marinade the night before, and the next morning, I mixed the chicken with the marinade and let it chill in the refrigerator until I was ready to cook it later that afternoon.

  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 2 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • ½ teaspoon turmeric
  •  Red-pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley
  1. Prepare the marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, pepper, cumin, paprika, turmeric, and red-pepper flakes in a  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.
  2. When ready to cook, preheat oven to 425. 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.
  3. 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. To make the chicken even more crisp, put the pan under the broiler for about 2 minutes. Scatter the parsley over the top and serve with tzatziki and pita bread. Tabbouleh salad would be a good accompaniment too.
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