2 lemons juiced
1/4 cup plus 1 tablespoon olive oil
4 tablespoons Salty-Savory Sweet Shawarma Spice mix
2 pounds boneless skinless chicken thighs
1 extra large red onion peeled and quartered
2 tablespoons chopped fresh parsley
Combine the lemon juice, 1/4 cup olive oil and shawarma spice mix in a large bowl and whisk to combine. Add the chicken and onion and toss well to coat. Marinate in refrigerator for at least one hour and up to 12 hours. Preheat oven to 425. Use one tablespoon olive oil to grease a rimmed sheet pan. Remove the chicken and the onion from marinade and spread evenly on the pan and roast until edges are browned and chicken its cooked through about 30-40 minutes. Remove from oven and allow to rest 2 minutes, for more traditional shawarma slice into bits. If crispier chicken is wanted fry briefly in large pan over high heat in additional olive oil. Scatter parsley over finished dish and serve with tomatoes, cucumbers, pitas, fried eggplant, feta, rice etc.