Ingredients
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2 pounds (about 1 kilogram) chicken thighs, boneless and skinless
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1 red onion, peeled and roughly chopped
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small teaspoon olive oil to coat baking dish
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marinade
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2 lemons, juiced
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½ cup (125ml) olive oil
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6 garlic cloves, finely chopped
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1 teaspoon kosher salt
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2 teaspoons ground black pepper
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2 teaspoon ground cumin
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1/2 teaspoon tumeric
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2 teaspoons paprika
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optional garnish: handful of chopped parsley
Directions
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1
Done
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marinadeCombine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, and turmeric in a large bowl, then whisk to combine. |
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2
Done
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Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. |
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3
Done
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to cookHeat oven to 425F (218C) degrees. |
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4
Done
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Brush a rimmed baking pan with a little olive oil and add chicken, onion and marinade juices. |
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5
Done
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Roast until browned, crisp at the edges and cooked through, about 30 to 40 minutes. You can broil at the end for more crispiness, just watch it. |
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6
Done
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Remove from the oven, allow to rest 2 minutes, then slice into smaller pieces. |
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7
Done
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Serve with warmed flat bread, crispy salad, Tzatziki, Hummus, yoghurt, hot sauce or anything that suits your fancy. |
