Oven Roasted Chicken Shawarma made with a rich marinade of olive oil, lemon juice, garlic, and spices. Serve with warm pita or rice and toppings like diced tomatoes and feta cheese.
1: In a mixing bowl or liquid measuring cup whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper.
2: Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
3: Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
4: Preheat oven to 425 degrees.
5: Brush a rimmed 18 by 13-inch, preferably dark-coated, baking sheet with 1 Tbsp olive oil.
6: Remove chicken from marinade and space evenly apart on the baking sheet.
7: Roast in preheated oven until cooked through and edges are crisp, about 30 to 40 minutes.
8: Remove from oven and allow to rest for 2 minutes then cut into bits.
9: Serve in pita or with rice along with desired toppings.
