This recipe from Edible Chef Skylar Bush, is a Middle Eastern classic and perfect for weeknight dinners and great as leftovers bundled up in a wrap. Prepare and marinade the chicken overnight then pop in the overnight before dinner.
1. To prepare marinade, combine lemon juice, zest, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, coriander, turmeric, cinnamon, and red pepper flakes (or sambal) in a large bowl and whisk well. Add chicken and toss to coat with marinade. Cover and chill 1 hour or overnight.
2. Preheat oven to 425 F. Add red onion to chicken mixture and toss to combine. Place in a roasting pan. Bake until browned and cooked through, about 30 to 35 minutes, flipping chicken a few times.
3. When almost done, dot with butter, and broil for 3-5 minutes to get nice crispy skin. Remove bone (should slip out easily) and slice chicken into strips, cutting against the grain. Shower with parsley and serve with tabbouleh, pita, and Toum.
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