Chicken Shawarma with Potatoes

Ingredients

• 2 tbsp lemon juice
• 2 tbsp olive oil, divided
• 2 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp ground pepper
• 12 oz Yukon Gold potatoes (2 medium), peeled and cut into 1/2-inch chunks
• 1 medium red bell pepper, sliced
• 1 small onion, thinly sliced
• 12 oz boneless, skinless chicken thighs, trimmed
• Chopped fresh parsley or chives, for garnish

Instructions

1. Combine lemon juice, 1 Tbsp. oil, garlic, cumin, salt, cinnamon, turmeric, and pepper in a medium bowl. Transfer half the mixture to another medium bowl. Add potatoes, bell pepper, and onion to one bowl; toss to coat. Add chicken to the second bowl; toss to coat. Cover both bowls and let marinate in the refrigerator for 30 minutes.
2. Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and drizzle with the remaining 1 Tbsp. oil.
3. With a slotted spoon, transfer the vegetable mixture and the chicken to the prepared baking sheet (discard the marinade). Roast, stirring occasionally, until the chicken is cooked through and the potatoes are tender and lightly browned at the edges, 25 to 28 minutes. (Refrigerate half the chicken and half the vegetable mixture for another use; see Associated Recipes.) Garnish with parsley (or chives), if desired.