Oven-Baked Chicken Shawarma

Follow our step-by-step guide on how to make Oven-Baked Chicken Shawarma.

1. Step 1

   Begin by taking a large resealable plastic bag and adding olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, lemon zest, ground coriander, crushed red pepper flakes, salt, black pepper, ground turmeric, and ground cinnamon.

2. Step 2

   Seal the bag and give it a gentle squeeze to blend the ingredients into a fragrant marinade.

3. Step 3

   Next, introduce the chicken thighs to the bag, ensuring they are generously coated with the flavorful mixture.

4. Step 4

   Remove excess air, seal the bag again, and let it marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to penetrate deeply.

5. Step 5

   When you're ready to cook, preheat your oven to 425°F (220°C) and position a rack in the center and another about 6 inches from the broiler.

6. Step 6

   Lightly grease a 12x18-inch sheet pan to prevent sticking.

7. Step 7

   Spread sliced onions evenly across the prepared pan, creating a flavorful bed for the chicken.

8. Step 8

   Place the marinated chicken thighs on top of the onions, allowing the marinade to cling to the meat, and discard any leftover marinade.

9. Step 9

   Bake the chicken on the center rack for approximately 30 minutes, or until the meat is no longer pink at the bone and the juices run clear.

10. Step 10

    An instant-read thermometer should register 165°F (74°C) when inserted near the bone.

11. Step 11

    Once baked, switch on the broiler and move the sheet pan to the upper rack.

12. Step 12

    Broil for an additional 2 to 3 minutes, watching closely for a delightful char to form on the chicken.

13. Step 13

    Finally, remove the pan from the oven and sprinkle with freshly chopped parsley for a burst of color and flavor before serving.

14. Step 14

    Enjoy this aromatic dish that brings warmth and comfort to your table.