This Oven Roasted Chicken Shawarma Sheet Pan recipe is a flavorful and easy-to-make dish that combines tender, juicy chicken with savory spices. Perfect for weeknight dinners or meal prep, this recipe requires minimal cleanup and offers a satisfying meal with all the goodness of traditional shawarma in the comfort of your home.
Why You’ll Love This Recipe
The Oven Roasted Chicken Shawarma Sheet Pan recipe brings together the deliciously spiced and perfectly roasted chicken with crisp vegetables, all in one pan. It’s a hassle-free meal that doesn’t compromise on taste. The chicken is marinated with a blend of Middle Eastern spices, giving it a rich and aromatic flavor that’s balanced by the sweetness of roasted vegetables. The best part? Everything cooks on a single sheet pan, making cleanup a breeze!
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tbsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- Salt and pepper, to taste
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine olive oil, cumin, paprika, turmeric, cinnamon, coriander, garlic powder, onion powder, ginger, salt, and pepper. Mix well to create a marinade.
- Coat the chicken thighs in the marinade, ensuring they’re evenly covered. Allow the chicken to marinate for at least 15 minutes, or longer if possible.
- While the chicken marinates, prepare your vegetables. Slice the onion, red bell pepper, and zucchini.
- Place the marinated chicken thighs on a sheet pan. Arrange the sliced vegetables around the chicken.
- Drizzle the vegetables with a little olive oil and season with salt and pepper.
- Roast the sheet pan in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Once cooked, remove from the oven and drizzle with fresh lemon juice.
- Garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4 people and takes about 40–45 minutes from start to finish, including prep time and roasting time.
Variations
- Add More Vegetables: You can swap or add other vegetables like carrots, sweet potatoes, or cauliflower to the mix.
- Spicy Shawarma: If you prefer a spicy kick, add chili flakes or cayenne pepper to the marinade for extra heat.
- Chicken Breasts: You can use boneless, skinless chicken breasts instead of thighs, though they may require a slightly shorter cooking time.
- Mediterranean Twist: Serve with a side of hummus, tzatziki, or a yogurt-based sauce to elevate the dish.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, warm the chicken and vegetables in the oven at 350°F (175°C) for 10–15 minutes, or until heated through. You can also use a microwave, though the vegetables may lose some of their crispness.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. However, chicken thighs tend to stay juicier, so you may need to adjust the cooking time slightly.
2. How long should I marinate the chicken?
For best results, marinate the chicken for at least 15–30 minutes. You can marinate it for longer (up to 12 hours) if you have the time.
3. Can I make this recipe ahead of time?
Yes! You can marinate the chicken the night before and roast it the next day for an easy, time-saving meal.
4. Can I use a different cut of chicken?
Yes, you can use chicken drumsticks or wings, but be sure to adjust the cooking time to ensure the chicken is cooked through.
5. What other vegetables can I add?
Feel free to add vegetables like carrots, sweet potatoes, or eggplant. Just ensure they are cut into similar sizes for even cooking.
6. How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) using a meat thermometer.
7. Can I freeze leftovers?
Yes, you can freeze leftovers. Place the chicken and vegetables in an airtight container and freeze for up to 3 months. Reheat in the oven when ready to serve.
8. What sides go well with this dish?
Serve with rice, couscous, or a simple salad for a complete meal. You can also pair it with flatbread or pita.
9. Can I use pre-made shawarma seasoning?
Yes, you can use pre-made shawarma seasoning if you prefer. Just use about 2-3 tablespoons of the seasoning and adjust to your taste.
10. Can I make this dish in an air fryer?
Yes, you can make this recipe in an air fryer. Cook the chicken and vegetables at 375°F for about 20–25 minutes, depending on the size of the chicken pieces.
Conclusion
This Oven Roasted Chicken Shawarma Sheet Pan recipe is the perfect meal for busy weeknights, offering bold flavors with minimal effort. With its tender, spiced chicken and roasted vegetables, it’s sure to become a favorite in your meal rotation. Plus, the ease of cleanup makes it even more enticing. Give this recipe a try for a satisfying and delicious meal the whole family will love!
Print
Oven Roasted Chicken Shawarma Sheet Pan Recipe
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Middle Eastern-inspired
- Diet: Gluten Free
Description
This Oven Roasted Chicken Shawarma Sheet Pan recipe combines tender, juicy chicken thighs marinated in aromatic Middle Eastern spices with roasted vegetables for a healthy and flavorful meal. Easy to prepare and perfect for busy weeknights, this one-pan dish delivers the rich flavors of shawarma with minimal cleanup. Serve it with rice, couscous, or flatbread for a complete and satisfying meal.
Ingredients
-
Chicken Thighs (boneless, skinless)
- 4 boneless, skinless chicken thighs (about 1.5 lbs total)
-
Olive Oil
- 2 tablespoons olive oil (for marinade and roasting)
-
Ground Cumin
- 1 tablespoon ground cumin
-
Ground Paprika
- 1 tablespoon ground paprika
-
Ground Turmeric
- 1 tablespoon ground turmeric
-
Ground Cinnamon
- 1 teaspoon ground cinnamon
-
Ground Coriander
- 1 teaspoon ground coriander
-
Garlic Powder
- 1 teaspoon garlic powder
-
Onion Powder
- 1 teaspoon onion powder
-
Ground Ginger
- 1/2 teaspoon ground ginger
-
Salt and Pepper
- Salt and pepper to taste
-
Onion (large, sliced)
- 1 large onion, sliced
-
Red Bell Pepper (sliced)
- 1 red bell pepper, sliced
-
Zucchini (sliced)
- 1 zucchini, sliced
-
Fresh Lemon Juice
- 1 tablespoon fresh lemon juice
-
Fresh Parsley (optional, for garnish)
- Fresh parsley, chopped, for garnish
Instructions
-
Preheat the oven: Preheat your oven to 425°F (220°C).
-
Prepare the marinade:
- In a small bowl, combine olive oil, ground cumin, paprika, turmeric, cinnamon, coriander, garlic powder, onion powder, ginger, salt, and pepper.
- Mix well to create a marinade.
-
Marinate the chicken:
- Coat the chicken thighs in the marinade, ensuring they’re evenly covered.
- Let the chicken marinate for at least 15 minutes (or longer if possible).
-
Prepare the vegetables:
- While the chicken marinates, slice the onion, red bell pepper, and zucchini.
-
Set up the sheet pan:
- Place the marinated chicken thighs on a sheet pan.
- Arrange the sliced vegetables around the chicken.
- Drizzle a little olive oil over the vegetables and season with salt and pepper.
-
Roast the sheet pan:
- Roast in the preheated oven for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
-
Finish the dish:
- Once cooked, remove from the oven and drizzle with fresh lemon juice.
- Garnish with chopped parsley before serving.
Notes
- Spicy Shawarma: For extra heat, add chili flakes or cayenne pepper to the marinade.
- Vegetable variations: Feel free to swap or add other vegetables like carrots, sweet potatoes, or cauliflower.
- Chicken breasts alternative: You can use chicken breasts instead of thighs; however, they may require a slightly shorter cooking time.
- Meal prep: Marinate the chicken the night before and roast it the next day for an easy, time-saving meal.
- Serving options: Serve with rice, couscous, or flatbread for a complete meal.
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