Oven-Roasted Chicken Shawarma with Baked Feta & Chickpeas

Instructions

1. 1

   [Chicken Shawarma]

2. 2

   Whisk together the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper in a large bowl. Add the chicken, toss to coat, cover, and refrigerate for at least 1 hour, up to 12.

3. 3

   When ready to cook, heat the oven to 425°F and grease a rimmed sheet pan with the remaining tablespoon of olive oil. Toss the quartered onion into the marinated chicken, then spread the chicken and onion evenly on the pan.

4. 4

   Roast for 30 to 40 minutes, until browned, crisp at the edges, and cooked through. Rest 2 minutes, then slice. For extra crispness, sauté the sliced chicken in a hot pan with a tablespoon of olive oil until the edges curl and crisp.

5. 5

   Scatter with parsley and serve with tomatoes, cucumbers, pita, a white sauce, hot sauce, olives, or whatever toppings you like.

6. 6

   [Baked Feta & Chickpeas]

7. 7

   Preheat the oven to 400°F.

8. 8

   Place the feta in the center of a 9x13-inch (or similar 3-quart) baking dish. Pour olive oil over and around it, then add the tomatoes. Sprinkle with garlic, 1/2 teaspoon salt, and pepper, and toss to coat. Scatter the chili pepper over the feta.

9. 9

   Roast 15 minutes, until the tomatoes begin releasing their juices. Add the chickpeas around the feta with more salt and pepper, stirring to coat, and roast 10 more minutes.

10. 10

    Broil (or set the oven to its highest setting) for 5 to 8 minutes, until the tomatoes and feta pick up some color.

11. 11

    Serve by stirring the feta into the tomatoes and chickpeas, or leaving it whole in the center to spoon around. Finish with fresh herbs.