This Middle Eastern inspired chicken is boasting with a delicious blend of spices, it's perfectly golden brown with a tender interior and crisp edges and it's so easy to make! Great for making year round since no grill is required.
Ready in: 1hour50minutes
1/3cupolive oil, plus more for brushing
3Tbsp fresh lemon juice
1 1/2tsp ground cumin
1tspeach salt and freshly ground black pepper
2lbstrimmed boneless, skinless chicken thighs
Optional serving suggestions
Warm pita bread* or flour tortillas or cooked rice
Tahini yogurt sauce**
Chopped red onion
In a mixing bowl or liquid measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper.
Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
Preheat oven to 425 degrees F. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil.
Remove chicken from marinade and space evenly apart on baking sheet. Roast in preheated oven until cooked through and edges are crisp, about 30 - 40 minutes.
Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings.
*For the pita bread you can find my recipe HERE, you'll only need 4 so halve the recipe and make 4 8-inch pitas.**For the tahini yogurt sauce: add 2 Tbsp tahini to a small mixing bowl then use the back of a spoon to press tahini against bowl to smooth. Mix in 1 cup plain Greek yogurt, 1 Tbsp fresh lemon juice, 1/2 tsp minced garlic, 2 Tbsp minced parsley, mint or cilantro. Season with salt and pepper to taste.Recipe source: Chicken inspired by my Grilled Moroccan Chicken and NYT