But for tonight, we're just mixing it up with some tomatoes, olives and onions and calling it a meal.
Like many fine roasting dishes, this takes no time as long as you think ahead. You just need that one moment in the morning where you say, "Hey! It's time to marinade something!" and ultimately, that's all it takes. There's almost no active cooking involved. It's really just about marinading something ahead of time and reaping the benefit later.
- 2 lemons, juiced
- ½ c. plus 1 Tb olive oil
- 6 cloves garlic, minced
- 1 tsp salt
- 2 tsp black pepper
- 2 tsp ground cumin
- 2 tsp paprika, sweet or hot based on preference
- 1 tsp turmeric
- ¼ tsp cinnamon
- 1-2 tsp red pepper flakes
- 2# boneless, skinless chicken thighs
- 1 large red onion, quartered
- 1-2 chopped tomatoes
- 12 olives, cut in half
- 2 Tb parsley, chopped
- Marinade: Combine lemon juice, ½ c. olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a bowl and whisk to combine. Add the chicken and coat. Cover in the refrigerator for 1-12 hours.
- Preheat oven to 425F
- Use remaining olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade and toss to combine. Remove the chicken and onion from the marinade and spread on the pan.
- Put the chicken/onion in the oven and roast for 30-40 minutes. Remove from the oven and let the chicken rest for a few minutes. Then slice the chicken further.
- Heat a large skillet over high heat. Toss the chicken and onions in the pan until a bit more crisp and browned. The remove and add to a bowl.
- Add the tomatoes, olive and parsley to the bowl, and mix before serving.
Note: On the turmeric front. It's not like annato. It's not just something to make your dish turn yellow. If the turmeric doesn't have a scent, it's not going to be as good. Turmeric should always have a scent when using it, and if it doesn't, purge what you've been storing and get some new turmeric.