Chicken Shawarma
From Sam Sifton (NYT Cooking) with several modifications

Marinade Ingredients:

• 1/4 cup (4 TBS) mayonnaise
• 3 TBS olive oil
• 1 clove garlic, minced or pressed
• 1/2 tsp coriander
• black pepper to taste (we use ~1 tsp)
• 1 tsp ground cumin
• 2 tsp smoked, sweet paprika
• 1/2 tsp turmeric
• 1/8 tsp ground cimmamon
• red pepper flakes to taste

Ingredients:

• 1-2 pounds boneless, skinless chicken thighs

Whisk marinade ingredients together in a medium bowl. Add the chicken, mix to coat and refrigerate up to 12 hours.

Heat over to 425°. Place chicken on sheet pan covered with aluminum foil.

Roast chicken about 40 minutes, turning once. Let rest 2 minutes before serving.