Description
Chicken Shawarma Sheet Pan Dinner is a quick and easy Mediterranean-inspired meal featuring tender, spiced chicken thighs roasted alongside vibrant vegetables on a single sheet pan. Bursting with bold flavors and minimal cleanup, it’s perfect for busy weeknights or casual dinners, delivering a balanced, flavorful, and nutritious dish.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil (plus extra for drizzling)
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/4 tsp cinnamon
- 2 tbsp fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 large bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup cherry tomatoes
Garnish
- Fresh parsley, chopped (for sprinkling)
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, minced garlic, ground cumin, paprika, turmeric, cinnamon, lemon juice, salt, and pepper. Mix well until all ingredients are fully blended to create the shawarma marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is coated evenly. Let the chicken marinate for at least 30 minutes, or longer if possible, to allow the flavors to penetrate deeply.
- Preheat the Oven and Prep the Sheet Pan: Preheat your oven to 425°F (220°C). Arrange sliced bell peppers, red onions, and cherry tomatoes on a rimmed sheet pan, drizzle with olive oil, and season with salt and pepper to complement the chicken.
- Arrange Chicken on the Sheet Pan: Place the marinated chicken thighs evenly over the vegetables on the sheet pan, allowing the chicken juices to mix with the veggies during roasting.
- Roast to Perfection: Roast in the preheated oven for 25-30 minutes until the chicken is cooked through, nicely browned, and the vegetables are tender and caramelized.
- Garnish and Serve: Remove the sheet pan from the oven, sprinkle fresh chopped parsley on top for freshness, and serve the dish hot.
Notes
- Marinate the chicken longer, ideally overnight, for deeper and more intense flavors.
- Slice vegetables uniformly to ensure even roasting alongside the chicken.
- Bone-in chicken thighs may be used but require additional cooking time.
- Let the chicken rest a few minutes after roasting to redistribute the juices for maximum tenderness.
- Use a rimmed baking sheet to prevent any drippings from spilling in the oven.
- Prep Time: 40 minutes (including 30 minutes marinating)
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: chicken shawarma, sheet pan dinner, Mediterranean, easy dinner, one pan meal, roasted vegetables, spiced chicken, gluten-free