Baked shawarma chicken thighs

'AFKHADH DAJAJ SHAWARMA MAKHBUZA أفخاذ دجاج شاورما مخبوزة Rafael's chicken shawarma leverages a variety of warming spices: onion powder, allspice, black pepper, paprika, nutmeg and clove. This spice blend is typically used to season thin-cut slices of meat which are stacked in a cone-like shape and roasted on a vertical rotisserie. In this recipe, you will oven-roast the chicken in lieu of a vertical rotisserie. SERVES 4-6

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Step 1

1. For the shawarma spice blend: Add all spices in a bowl and blend very well. Store in an airtight container. This makes enough for 2 to 3 baked chicken recipes.

Step 2

2. For the chicken: Place the chicken thighs in a metal pan. Pour olive oil over the thighs, ensuring they are well covered. Sprinkle shawarma spice blend on both sides. Add lemon juice and minced garlic and toss the thighs in the mix. Add sliced onions and give it a final toss. Cover with foil and marinate in the refrigerator for at least 3 hours.

Step 3

3. Preheat oven to 375°F. Remove chicken from refrigerator and let it sit at room temperature for 15 minutes.

Step 4

4. Remove foil and place chicken on middle oven rack. Bake for 15 minutes. After 15 minutes, flip and bake 15 more minutes. Set the oven to broil, and broil the chicken for 3 to 5 minutes on each side until golden. but not dry.

Step 5

5. Remove from oven and let rest for 10 minutes. Place chicken on cutting board and slice the thighs into 2-inch thick slices. Place chicken slices on a platter. Top with the remaining onion slices and pan juices.

Step 6

6. Serve.