2 lemons, juiced
1/2 cup olive oil
6 cloves garlic, minced
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon ground cumin
2 teaspoon paprika
1/2 teaspoon turmeric
Red pepper flakes, to taste
2 to 2 1/2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and cut into large chunks
1) Prepare marinade for the chicken: combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large 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, heat oven to 425 degrees. Grease a rimmed sheet pan. Add the chopped 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 evenly.
3) Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 minutes. Remove from the oven, allow to rest 10 minutes, then slice. Serve with pita, tomatoes, cucumbers, tzatziki sauce, olives, feta, rice, hummus, tabouli, or whatever else you choose. Enjoy!