Oven-Roasted Chicken Shawarma

Yikes! September was my last post. Where did the year go? It's been a crazy fall, but I'm finally feeling like I have a handle on this new schedule involving an 8:10 drop off at PS 75. Despite the earlier mornings, I no longer have to pack two lunch boxes every single day and that has been enormous relief. No more cutting grapes in half at ungodly hours of the morning.

Anyways, I have been cooking a lot with all my newly found "free time," but I somehow haven't been inspired by my grainy, ancient iphone photos. (Hi Santa!) Lately I have found some great recipes though, so before the year ends and I head off to gorge on southern California tacos for a week, I wanted to share at least one. New York Times just published their 20 most popular recipes in 2015. A bunch of my favorites were on there, so now I'm determined to try them all. A few days ago I started with the Oven-Roasted Chicken Shawarma, and it will now be a staple.

http://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

 Literally all you need are a few lemons, spices and boneless chicken thighs. Cheap and easy! Like the recipe says, it's a great base to play with and you can add salad, rice, yogurt, etc. Do not make the mistake of adding vegetables to pan though as it will make the chicken soggy. (Sorry last night's dinner guests who got that variation!)