Chicken Shawarma Sheet-Pan Dinner is a flavorful and easy recipe that combines marinated chicken thighs with vibrant vegetables.
Author:Lisa
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:Middle Eastern
Diet:Gluten Free
Ingredients
Scale
1.5 pounds boneless, skinless chicken thighs
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon black pepper
4 cloves garlic, minced
1 lemon, juiced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 cups cherry tomatoes
Fresh parsley, chopped (for garnish)
Pita bread or rice (for serving)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, minced garlic, and lemon juice. Whisk until well combined.
Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 2 hours for more flavor.
While the chicken marinates, slice the bell peppers and onion. Set aside.
On a large baking sheet, arrange the marinated chicken thighs. Scatter the sliced bell peppers, onion, and cherry tomatoes around the chicken.
Place the baking sheet in the preheated oven and roast for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
Ensure the chicken reaches an internal temperature of 165°F (75°C) using a meat thermometer.
Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh chopped parsley.
Slice the chicken into strips and serve it with pita bread or over a bed of rice, along with the roasted vegetables.
Notes
Marinating the chicken for longer enhances the flavor.
Feel free to add other vegetables like zucchini or carrots.