Description
Experience the vibrant flavors of the Middle East with this Rich Sheet Pan Chicken Shawarma. Tender chicken thighs marinated in an aromatic spice blend roast perfectly alongside colorful vegetables, making this dish not only delicious but also visually appealing. Ideal for weeknight dinners or entertaining guests, this one-pan recipe ensures minimal cleanup while delivering maximum flavor.
Ingredients
Scale
- 2 lbs chicken thighs (bone-in, skin-on)
- 1/4 cup olive oil
- 5 cloves garlic (minced)
- 1/4 cup lemon juice (freshly squeezed)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups mixed vegetables (bell peppers, red onions, zucchini)
Instructions
- In a large bowl, whisk together olive oil, minced garlic, lemon juice, cumin, paprika, coriander, salt, and pepper until well combined.
- Add chicken thighs to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat your oven to 425°F (220°C).
- On a lined sheet pan, arrange marinated chicken thighs and surround them with mixed vegetables.
- Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Let rest for a few minutes before serving warm with pita bread or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 chicken thigh with vegetables (about 250g)
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg