Chicken Shawarma

In a large bowl, combine the 6 tablespoons fresh lemon juice, 1/2 cup olive oil, 6 cloves garlic, 1 teaspoon kosher salt, 2 teaspoons freshly ground black pepper, 2 teaspoons ground cumin, 1/2 teaspoon ground turmeric, pinch ground cinnamon, 2 teaspoons hot paprika, and crushed red pepper flakes, and whisk to combine.
Add the 2 pounds boneless skinless chicken thighs to the bowl and toss well to coat. Cover and store in the refrigerator for at least 2 hours and up to 12 hours.
When you’re ready to cook, heat the oven to 425°F (218°C). Slick a rimmed baking sheet with 1 tablespoon oil.
Add the 1 large red onion wedges to the chicken and marinade and toss to combine.
Place the chicken and onions in a single layer on the baking sheet, letting any excess marinade drip back into the bowl. Discard the marinade.
Roast until the chicken is evenly browned, crisp at the edges, and cooked through, 30 to 40 minutes.
Remove the chicken from the oven and let it rest for a few minutes.
Cut the chicken into 1/2- to 1-inch (1- to 2.5-cm) pieces.
☞ TESTER TIP: Like things extra crispy? In a skillet over medium-high heat, warm 1 tablespoon of oil. Toss in the roasted chicken pieces and cook, stirring occasionally, until the chicken is extra crispy at the edges.

Arrange the chicken in a large bowl or on a platter. Scatter the 2 tablespoons chopped flat-leaf parsley over the top, if using.
If desired, arrange small bowls of extras alongside the chicken and let everyone customize the chicken shawarma to their liking.