Sheet Pan Shawarma Chicken
Calories: 15
Adjust Servings Here: 6 servings
Description
Need dinner done fast? This sheet pan shawarma chicken is a fast dinner that relies on a single sheet pan for easy prep and cleanup. And, of course, it's always delicious!
Ingredients
For the sheet pan chicken
- 8 pieces (8 pieces) Boneless chicken thighs or legs
- 2 large Potatoes cut into wedges
- 2 medium Onions sliced into thick rounds
- 1 medium Lemon sliced into thick rounds
- 4 tbsp Shawarma Spice Mix (below)
- 2 tbsp Lemon juice
- 4 tbsp Olive oil extra virgin
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Fresh parsley for garnish
Homemade shawarma spice
- 1 tsp Sweet paprika
- ½ tsp Cayenne pepper
- ¼ tsp Turmeric powder
- ½ tsp Cumin powder
- ¼ tsp Garlic powder
- ¼ tsp Ground ginger
- ¼ tsp Cinnamon powder
- ⅙ tsp Cardamom powder
- ⅙ tsp Ground cloves
- ⅙ tsp Allspice powder
- ⅙ tsp Nutmeg
- ½ tsp Salt
- ¼ tsp Pepper
Garlic yogurt sauce (optional)
- 1 cup (240 ml) Greek yogurt
- ¼ tsp Garlic powder (or 1 tbsp roasted garlic if you have)
- ½ tsp Cumin
- ¼ tsp Paprika
- ¼ tsp Salt
- ½ tsp Black pepper
- 1 tsp Lemon juice
Instructions
Marinate Chicken
- Preheat the oven to 400°F/ 200°C / Gas Mark 6
- Shawarma spice - If making homemade shawarma spice, combine all the ingredients in a small bowl. Use the amount needed for this recipe and save the rest for another time.
- Marinade - To the shawarma spice, add olive oil and lemon juice. Combine well.
- Chicken - Trim excess fat and cut the chicken thighs into two or three pieces. Pat them dry and place them on a 13 x 9 sheet pan lined with aluminum foil. Pro tip - If the chicken is not patted dried the marinade will not stick to the chicken.
- Marinate - Season the chicken pieces with salt and pepper. Then, using a pastry brush, brush each piece with the shawarma spice marinade on both sides making sure to leave some marinade for the veggies. Pro tip - Alternatively, you can marinate the chicken overnight in a large bowl and bake it with the veggies the next day.
- Veggies - Arrange the potatoes, onions, and lemons on the sheet pan alongside the chicken pieces. Brush them with any remaining marinade and season with salt and pepper. Pro tip - I like to place the lemon slices on the chicken so the juices drip over the chicken.
- Spray - Spray the chicken and veggies with cooking oil spray. This will prevent the top from drying out. Pro tip - Do not overspray as the marinade already has enough oil. This is just to prevent the tops from burning.
- Bake - Place the sheet pan in the oven on the middle rack and bake for 20 minutes. Then, turn the chicken and veggies over and bake another 10 to 15 minutes.
- Roast potatoes - When the chicken is ready, take the sheet pan out of the oven. Remove the chicken pieces, caramelized onions, and roasted lemon slices onto a separate tray. Spread the potatoes in the sheet pan and bake them for another 10 minutes. Pro tip - Baking for another 10 minutes makes the potatoes slightly crisper around the edges, but this is optional. They are definitely cooked by this time.
- Serve - You can, of course, serve this chicken on the sheet pan as it is a meal on its own. I like to transfer the chicken and veggies onto a serving platter accompanied by a side salad, yogurt sauce, and hot pita bread or laffa.
Garlic yogurt sauce (optional)
- Combine all the yogurt sauce ingredients in a small bowl and stir well. Taste and adjust to your preference. Serve with the chicken.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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