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
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Chicken Thighs (boneless, skinless)
- 4 boneless, skinless chicken thighs (about 1.5 lbs total)
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Olive Oil
- 2 tablespoons olive oil (for marinade and roasting)
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Ground Cumin
- 1 tablespoon ground cumin
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Ground Paprika
- 1 tablespoon ground paprika
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Ground Turmeric
- 1 tablespoon ground turmeric
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Ground Cinnamon
- 1 teaspoon ground cinnamon
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Ground Coriander
- 1 teaspoon ground coriander
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Garlic Powder
- 1 teaspoon garlic powder
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Onion Powder
- 1 teaspoon onion powder
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Ground Ginger
- 1/2 teaspoon ground ginger
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Salt and Pepper
- Salt and pepper to taste
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Onion (large, sliced)
- 1 large onion, sliced
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Red Bell Pepper (sliced)
- 1 red bell pepper, sliced
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Zucchini (sliced)
- 1 zucchini, sliced
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Fresh Lemon Juice
- 1 tablespoon fresh lemon juice
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Fresh Parsley (optional, for garnish)
- Fresh parsley, chopped, for garnish
Instructions
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Preheat the oven: Preheat your oven to 425°F (220°C).
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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.
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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).
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Prepare the vegetables:
- While the chicken marinates, slice the onion, red bell pepper, and zucchini.
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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.
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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.
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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.
