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 with my family and we all loved how the bold spices made the chicken so flavorful yet easy to prepare on just one pan
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 flatbreads:
- 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 to the table packed with Mediterranean flavors that everyone enjoys sharing
Required Tools
Large sheet pan Mixing bowl Knife and cutting board Measuring spoons
Allergen Information
Contains Gluten (if using regular pita/flatbread) Dairy (if using regular yogurt) For gluten free and dairy free options substitute as noted 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 easy flavorful meal year round perfect for busy weeknights
Kitchen Q&A
- → How long should I marinate the chicken?
Marinate the chicken for at least 10 minutes to infuse the spices, but for richer flavor, refrigerate up to 2 hours.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. Reduce cooking time by about 5 minutes to prevent drying out.
- → What vegetables complement the chicken best?
Red onion, bell peppers, zucchini, and cherry tomatoes add sweetness and texture, roasting well alongside the chicken.
- → Is it possible to make this meal gluten- and dairy-free?
Use certified gluten-free flatbreads and substitute regular yogurt with dairy-free alternatives for allergen-friendly options.
- → What serving suggestions enhance the dish?
Serve with warm pita or gluten-free flatbreads, a dollop of yogurt, chopped parsley, and lemon wedges for brightness.
- → Can this dish be adapted for a vegan diet?
Replace the chicken with chickpeas or tofu and use plant-based yogurt to maintain flavors and texture.