•        2 lemons, juiced

•        ½ cup plus 1 tablespoon olive oil

•        6 cloves garlic, peeled, smashed and minced

•        1 tsp salt

•        2 tsps freshly ground black pepper

•        2 tsps cumin 

•        ½ teaspoon turmeric

•        A pinch ground cinnamon

•        Red pepper flakes

•        2 pounds boneless, skinless chicken thighs

•        1 large red onion, peeled

•        2 tablespoons chopped fresh parsley


•        Prepare a marinade for the chicken: Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 2 hours.

•        Heat oven to 425 degrees. Put tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan.

•        Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. Scatter the parsley over the top and serve with tomatoes and cucumbers .