One of the best and easiest chicken dishes ever!!!!

I wish I had encountered this recipe years ago. It would have saved me and my family from some boring, blah, tedious (you get the picture) chicken dinners. OMG this is so good. Thank you, thank you, thank you Sam Sifton!!! And the NY Times! Head over there or just click this link for the details:

Oven-Roasted Chicken Shawarma Recipe – NYT Cooking

I want to share that I made a couple of changes, based on what I had on hand. I used chicken breasts. As one of the commenters recommended, I reduced the roasting time to about 30-35 minutes, removed it from the oven, and let it rest.  After about 10 minutes I sliced the chicken, drizzled a little oil over the top and then broiled it for 2-3 minutes. I didn’t want to fry the meat although I am sure that is tasty. I had guests and wanted to keep the process a little simpler, plus I would use less oil that way. One of our guests was an internationally known cholesterol research scientist, so I try to be on reasonably good behavior. ! Anyway, this is a delicious recipe and very very easy. Make sure you marinate the meat for a few hours. The leftovers are also awesome, so make plenty and you will be set for a few days.
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