Shawarma-Spiced Roast Chicken Thighs

• 200 g Yogurt
• 2 tbsp Olive oil
• 1 medium Lemon
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 tsp Ground coriander
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 medium Red onion
• 15 g Fresh parsley

1. Heat the oven to 220°C (430°F). In a large bowl, whisk together the yogurt, olive oil, finely grated lemon zest and 2 tbsp lemon juice.
2. Finely grate the garlic into the bowl, then whisk in the ground cumin, sweet paprika, ground coriander, fine sea salt and black pepper. Add the chicken thighs and turn well to coat.
3. Arrange the chicken thighs skin-side up in a roasting pan, scraping over any remaining marinade. Roast for 35 minutes, then turn the oven down to 200°C (390°F) and roast for 15 to 20 minutes more, until deeply golden and cooked through.
4. Transfer the chicken to a plate and rest for 5 minutes. Put the roasting pan over a medium heat on the hob and simmer the tray juices for 2 to 3 minutes, stirring, until slightly thickened and glossy.
5. Thinly slice the red onion and roughly chop the fresh parsley. Spoon the reduced juices over the chicken, then scatter with the onion and parsley and serve with extra lemon wedges from the remaining lemon.

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