Save A vibrant, Middle Eastern-inspired chicken dinner, roasted on a single pan with vegetables and bold shawarma spices. Easy, flavorful, and budget-friendly perfect for a hassle-free weeknight meal.
I first served this to my family and it quickly became a favorite weeknight dinner.
Ingredients
- Chicken & Marinade: 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into large chunks, 3 tbsp olive oil, 2 tbsp fresh lemon juice, 4 garlic cloves, minced, 2 tsp ground cumin, 2 tsp ground paprika, 1.5 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp ground black pepper, 1 tsp salt, 0.5 tsp cayenne pepper (optional, for heat)
- Vegetables: 1 large red onion, sliced into wedges, 2 bell peppers (red or yellow), sliced, 1 medium zucchini, sliced into half moons, 1 pint cherry tomatoes, halved
- To Serve: 4 pita breads or gluten free flatbreads, 1 cup plain Greek yogurt or dairy free yogurt, 2 tbsp chopped fresh parsley, Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Make Marinade:
- In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
- Marinate Chicken:
- Add chicken pieces to the marinade toss to coat well. Let marinate for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor).
- Arrange Ingredients:
- Arrange the marinated chicken, red onion, bell peppers, zucchini, and cherry tomatoes in a single layer on the prepared sheet pan. Drizzle any extra marinade over the top.
- Roast:
- Roast for 25 30 minutes, tossing halfway through, until the chicken is cooked through and golden, and vegetables are tender.
- Warm Bread:
- Warm the pita breads or flatbreads just before serving.
- Serve:
- Serve chicken and vegetables on the bread, topped with a dollop of yogurt, chopped parsley, and a squeeze of lemon.
Save This dish brings the family together every time with its easy prep and delicious flavors.
Required Tools
Large sheet pan, Mixing bowl, Knife and cutting board, Measuring spoons
Allergen Information
Contains Gluten (if using regular pita or flatbread), Dairy (if using regular yogurt). For gluten free and dairy free options, substitute as noted above. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 470, Total Fat: 18 g, Carbohydrates: 46 g, Protein: 33 g per serving
Save Enjoy this flavorful and effortless meal any night of the week.
Recipe Help & Answers
- → What vegetables work best for roasting with chicken?
Vegetables like red onion, bell peppers, zucchini, and cherry tomatoes roast well alongside chicken, becoming tender and caramelized while complementing the spices.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but reduce roasting time by about 5 minutes to prevent drying out.
- → How long should the chicken marinate for best flavor?
Marinating for at least 10 minutes is sufficient, but up to 2 hours in the fridge enhances the depth of flavor.
- → What can I serve with this dish for a gluten-free option?
Certified gluten-free flatbreads or pita work well, and dairy-free yogurt can be substituted to maintain dietary preferences.
- → Are there vegan alternatives for this dish?
To make it vegan, substitute chicken with chickpeas or tofu and use plant-based yogurt options.
- → What temperatures and timing ensure perfectly roasted chicken?
Roasting at 425°F (220°C) for 25–30 minutes, tossing halfway, yields golden, cooked-through chicken and tender vegetables.