Stacie Billis' Sheet-Pan Shawarma

Serves: 4

1/4 cup plus 1 1/2 tablespoons olive oil

1/4 cup lemon juice (from about 2 juicy lemons)

3 large garlic cloves, finely minced or grated

1 tablespoon ground cumin

2 teaspoons minced or grated fresh ginger

2 teaspoons ground turmeric

2 teaspoons ground coriander

1/2 teaspoon smoked or sweet paprika (or a combination)

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

2 pounds boneless, skinless chicken thighs

2 small or 1 extra- large red onion, peeled, trimmed, and cut into 1-inch-thick wedges

1 pint cherry tomatoes

1 teaspoon salt

Fresh parsley, for garnish (optional)

Warmed pita bread, for serving

1.     In a medium bowl, whisk together the 1/4 cup oil, the lemon juice, garlic, cumin, ginger, turmeric, coriander, paprika, pepper, and cinnamon. Add the chicken and, using your clean hands or tongs, toss to coat well. Cover and leave at room temperature to marinate for 30 to 60 minutes, or place in the refrigerator for up to 2 hours.

2.      When ready to cook, preheat the oven to 375°F (190°C). Place the onion wedges in a medium bowl along with the tomatoes, the remaining 1 1/2 tablespoons oil, and the salt. Toss to coat well, and transfer to a sheet pan.

3.      Nestle the chicken between all of the vegetables on the sheet pan, making sure that the vegetables remain in a single layer and that none get stuck under the chicken. Place the sheet pan in the oven and cook for 30 minutes. (This is a good time to make a sauce, if desired; see the headnote.)

4.     Remove the sheet pan from the oven and turn the broiler to high. Carefully transfer the chicken to a cutting board and slice it into 1/4- to 1/2-inch-wide strips. Pour any accumulated juices from the sheet pan into a heatproof measuring cup; set aside. Transfer the sliced chicken back onto the sheet pan.

5.      Place the sheet pan under the broiler for about 5 minutes, until everything chars in spots. Remove the sheet pan from the oven and spoon some of the reserved juices over the chicken and veggies to keep them moist. Season to taste one final time with salt and pep- per, and garnish with parsley, if desired. Serve immediately with warmed pita and sauce of choice, if using.

 Excerpted from Winner! Winner! Chicken Dinner © by Stacie Billis, used with permission from Storey Publishing.