Ingredients

Method

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   For the garlic: Slice the top off a whole head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of salt. Wrap the garlic head tightly in the foil.

3. 3

   For the chicken marinade: Pat the chicken thighs dry and cut them into large, bite-sized chunks. Place them in a large mixing bowl.

4. 4

   Add all the marinade ingredients to the chicken: cumin, chili powder, paprika, turmeric, onion powder, salt, black pepper, fresh minced garlic, lemon juice, tomato paste, Greek yogurt, and 4 tablespoons of olive oil. Mix thoroughly until the chicken is completely coated.

5. 5

   Assemble the pan: Spread the marinated chicken evenly in a large casserole dish or sheet pan.

6. 6

   Chop the red onion into large chunks or thick slices and nestle them among the chicken pieces. Drizzle everything with another 4 tablespoons of olive oil. Place the foil-wrapped garlic head in the corner of the dish.

7. 7

   Bake for 30-40 minutes, until the chicken is browned, cooked through, and crispy at the edges.

8. 8

   While the chicken is baking, prepare the sauce base. In a small bowl, combine the Greek yogurt, mayonnaise, black pepper, juice of half a lemon, and finely chopped fresh parsley.

9. 9

   Once the garlic is done roasting (it should be very soft), carefully remove it from the foil. Squeeze the softened, roasted garlic cloves out of their skins and into the sauce bowl.

10. 10

    Mash the roasted garlic with a spoon and mix everything together until the sauce is well combined.

11. 11

    Remove the chicken from the oven.

12. 12

    Serve the chicken shawarma and roasted onions over a bed of fluffy rice.

13. 13

    Top with a generous amount of the roasted garlic sauce.

14. 14

    Garnish with fresh lemon slices, a sprinkle of chopped parsley, and a drizzle of the flavorful pan juices.