Description
Chicken Shawarma Sheet Pan Dinner – Juicy chicken, flavorful spices & roasted veggies, all cooked in one pan for a delicious and easy meal.
Ingredients
Scale
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1.5 pounds (680g) boneless, skinless chicken thighs
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 cup (240g) cherry tomatoes
Instructions
- Step 1: Prepare the Shawarma Seasoning In a small bowl, combine the cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, black pepper, and salt. Mix thoroughly until well blended. This aromatic mixture is the heart of your Chicken Shawarma Sheet Pan Dinner, so take a moment to enjoy the fragrant spices coming together!
- Step 2: Marinate the Chicken Place chicken thighs in a large ziplock bag or shallow dish. Add 2 tablespoons of olive oil, lemon juice, minced garlic, and 3/4 of the shawarma seasoning mixture. Massage the marinade into the chicken, ensuring each piece is evenly coated. Seal or cover and refrigerate for at least 2 hours or overnight for deeper flavor penetration.
- Step 3: Prepare Your Vegetables Preheat your oven to 425°F (220°C). In a large bowl, combine the sliced onions, bell peppers, and zucchini. Drizzle with the remaining tablespoon of olive oil and sprinkle with the reserved shawarma seasoning. Toss until all vegetables are lightly coated with oil and spices.
- Step 4: Arrange Your Sheet Pan Line a large baking sheet with parchment paper or foil for easier cleanup. Remove the chicken from the marinade, letting excess drip off, and arrange in the center of the sheet pan, making sure pieces don’t overlap. Spread the seasoned vegetables around the chicken in a single layer, leaving a little space between items for proper air circulation.
- Step 5: Bake to Perfection Place the sheet pan in the preheated oven and bake for 15 minutes. Reduce heat to 375°F (190°C) and continue cooking for another 15-20 minutes. Add cherry tomatoes to the pan during the last 10 minutes of cooking. The chicken shawarma is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
- Step 6: Rest and Serve Remove from the oven and let rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the chicken, ensuring maximum juiciness. Slice the chicken against the grain for the most tender texture, and serve your complete Chicken Shawarma Sheet Pan Dinner with your favorite accompaniments.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (estimated 500g)
- Calories: 450 calories per serving
- Sugar: 7 grams
- Sodium: 800 mg
- Fat: 23 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 17 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 4 grams
- Protein: 40 grams
- Cholesterol: 160 mg