We made this quick and easy dinner recipe on a weeknight. It was delicious with all the trimmings from our Fully Loaded Falafel Pitas, so I highly recommend dressing it up that way.
In a large bowl, whisk together the lemon juice, 1/2 cup of olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes. Add the chicken and toss to make sure it's coated well. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour or overnight (I chose overnight -- I wanted bold flavors!)
Preheat the oven to 425 degrees F. Prepare a rimmed baking sheet by lining it with foil and greasing it with 1 tablespoon of the remaining olive oil. Toss the quartered onion into your marinated chicken mixture to coat it in the marinade and then place the chicken pieces and onion onto the pan. Make sure everything is spread out so it will roast nicely instead of steaming. Roast until the chicken is crisp at the edges and cooked, 30 to 40 minutes. Allow the chicken to rest for 5 minutes after removing it from the oven before slicing it into thin slices.