In a large bowl, combine the chicken thighs with the oil, garlic, lemon zest and juice, Aleppo pepper, allspice, cumin, paprika, turmeric, cinnamon and salt, stir to coat. Cover with plastic wrap and marinate in the fridge for at least 20 minutes and up to an hour, the longer the better.
Transfer chicken to foil lined baking sheet. Pour the marinade over the chicken. Bake for 30 to 35 minutes until the chicken is cooked through. For extra crispy edges, increase the heat to 425°F and continue cooking for 8 to 10 minutes.
Remove chicken from oven and allow to rest for 5 minutes before cutting into it. Then cut the chicken into slices.
Serve with pita bread, tahini sauce or yogurt sauce, chopped salad, fresh herbs and lemon.
Nutrition info is for chicken only, does not include accompaniments.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com