Instructions

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine 1/4 cup olive oil, 5 minced garlic cloves, the zest and juice of 2 lemons, 1 1/2 teaspoons ground sumac, 1/2 teaspoon Aleppo pepper flakes, 1/2 teaspoon ground allspice, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, and 1 teaspoon kosher salt. Stir until well mixed.
• Add 2 pounds boneless, skinless chicken thighs to the bowl and toss to coat each piece thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes and up to 1 hour.
• Line a baking sheet with foil. Arrange the marinated chicken thighs in a single layer on the prepared sheet and pour any remaining marinade over the chicken.
• Bake in the preheated 400°F oven for 30–35 minutes, until the chicken is cooked through (165°F internal temperature) or juices run clear. For extra crispy edges, increase the oven temperature to 425°F and continue cooking for an additional 8–10 minutes.
• Remove the chicken from the oven and let it rest for 5 minutes. Then slice the chicken into strips.
• Serve the sliced chicken with pita bread, plain Greek yogurt, chopped salad, fresh herbs, and lemon wedges.