Name: Sheet Pan Chicken Shawarma: A Flavorful Easy Dinner
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 2.5 lbs bone-in skin-on chicken pieces (thighs and drumsticks work well); 1 15-ounce can chickpeas, rinsed and drained; 1 large red onion (cut into wedges); ¼ cup olive oil; 1 large lemon (juiced, divided); 4-5 cloves garlic (minced); 1 tbsp paprika; 1 tsp ground coriander; 1 tsp turmeric powder; ¼ tsp ground cinnamon (optional); Salt and freshly ground black pepper (to taste)

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Sheet Pan Chicken Shawarma is a delightful and aromatic dish that will change your weeknight dinners forever. This easy, flavor-packed dinner features warmly spiced, crispy-skinned chicken roasted alongside chickpeas and red onions, offering a perfect blend of textures and tastes. The beauty of this recipe is that everything cooks on one pan, making cleanup a breeze while delivering a satisfying meal that’s ideal for busy nights. Let’s dive into the details of this delicious dish!

Why You’ll Love This Sheet Pan Chicken Shawarma

There are countless reasons to adore this Sheet Pan Chicken Shawarma. First, it’s a quick and easy chicken shawarma dinner that requires minimal prep time, making it perfect for hectic weeknights. Second, the combination of spices in the marinade creates an authentic and flavorful experience reminiscent of Middle Eastern cuisine. Third, this one-pan chicken shawarma recipe allows you to cook everything together, resulting in a delicious blend of flavors. Additionally, it’s a healthy chicken shawarma recipe that’s gluten-free and packed with protein. Family-friendly, it’s the ideal dish to introduce your loved ones to new tastes while enjoying a wholesome meal.

Ingredients for Sheet Pan Chicken Shawarma

Gather these items:

2.5 lbs bone-in skin-on chicken pieces (thighs and drumsticks work well)
1 15-ounce can chickpeas, rinsed and drained
1 large red onion (cut into wedges)
¼ cup olive oil
1 large lemon (juiced, divided)
4-5 cloves garlic (minced)
1 tbsp paprika
1 tsp ground coriander
1 tsp turmeric powder
¼ tsp ground cinnamon (optional)
Salt and freshly ground black pepper (to taste)

How to Make Sheet Pan Chicken Shawarma Step-by-Step

Step 1: In a large bowl, whisk together the olive oil, juice from half the lemon, minced garlic, paprika, ground coriander, turmeric, cinnamon (if using), salt, and black pepper to make the spice marinade.
Step 2: Pat the chicken pieces completely dry with paper towels. Add the chicken to the marinade and toss until every piece is well coated. If you have the time, let it marinate for at least 30 minutes.
Step 3: Preheat the oven to 400°F (200°C). Arrange the marinated chicken on a large rimmed baking sheet, skin-side up, spacing the pieces out so they roast instead of steam. Bake for 25 minutes.
Step 4: While the chicken cooks, add the rinsed chickpeas and red onion wedges to the empty marinade bowl. Toss to coat in any leftover marinade, adding an extra drizzle of olive oil if needed.
Step 5: Carefully remove the hot pan from the oven and arrange the chickpeas and onion around the chicken. Return the sheet pan to the oven and roast for another 20–25 minutes.
Step 6: The shawarma is ready when the chicken is cooked through and the skin is golden and crisp. Let everything rest for about 5 minutes, then squeeze the remaining lemon juice over the whole pan just before serving.

Pro Tips for the Best Sheet Pan Chicken Shawarma

Keep these in mind:

Serve with pita, rice, and fresh toppings for a complete meal.
Marinating the chicken enhances the flavor significantly. If you’re short on time, even a quick 30-minute marinade will work wonders!
To achieve the crispiest skin, ensure the chicken is patted dry before marinating.

Best Ways to Serve Sheet Pan Chicken Shawarma

This dish is versatile and pairs beautifully with:

Pita bread for a delightful wrap.
Rice, which absorbs the flavorful juices.
Fresh salads or toppings like tzatziki, pickles, or tomatoes to add a refreshing crunch.

How to Store and Reheat Sheet Pan Chicken Shawarma

After enjoying this delicious meal, you can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place the chicken and vegetables on a baking sheet and heat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This makes for an excellent meal prep option!

Frequently Asked Questions About Sheet Pan Chicken Shawarma

What’s the secret to perfect Sheet Pan Chicken Shawarma?

The key to perfect sheet pan chicken shawarma lies in the marinade. A blend of spices and allowing marination for at least 30 minutes enhances the flavors significantly.

Can I make Sheet Pan Chicken Shawarma ahead of time?

Absolutely! You can marinate the chicken the night before, making it a convenient option for an easy weeknight shawarma meal.

How do I avoid common mistakes with Sheet Pan Chicken Shawarma?

To avoid soggy chicken, make sure to pat the pieces dry before marinating and space them on the baking sheet to ensure they roast rather than steam.

Variations of Sheet Pan Chicken Shawarma You Can Try

Feel free to experiment with these options:

Substitute chicken with beef or lamb for an authentic twist.
Add seasonal vegetables like zucchini or bell peppers for extra color and nutrients.
Try different spices such as cumin or sumac to give it a unique flavor profile.

For more delicious chicken recipes, check out Chicken Shawarma with Garlic Sauce or Sheet Pan Chicken Gyros. If you’re looking for a great side, consider Tzatziki Chickpea Salad to complement your meal.

Enjoy your cooking!

Sheet Pan Chicken Shawarma: A Flavorful Easy Dinner

Author: basmer
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This sheet pan chicken shawarma is an easy, flavor-packed dinner made with warmly spiced, crispy-skinned chicken roasted alongside chickpeas and red onions.

Instructions

In a large bowl, whisk together the olive oil, juice from half the lemon, minced garlic, paprika, cumin, coriander, turmeric, cinnamon (if using), salt, and black pepper to make the spice marinade.
Pat the chicken pieces completely dry with paper towels. Add the chicken to the marinade and toss until every piece is well coated. If you have the time, let it marinate for at least 30 minutes.
Preheat the oven to 400°F (200°C). Arrange the marinated chicken on a large rimmed baking sheet, skin-side up, spacing the pieces out so they roast instead of steam. Bake for 25 minutes.
While the chicken cooks, add the rinsed chickpeas and red onion wedges to the empty marinade bowl. Toss to coat in any leftover marinade, adding an extra drizzle of olive oil if needed.
Carefully remove the hot pan from the oven and arrange the chickpeas and onion around the chicken. Return the sheet pan to the oven and roast for another 20–25 minutes.
The shawarma is ready when the chicken is cooked through and the skin is golden and crisp. Let everything rest for about 5 minutes, then squeeze the remaining lemon juice over the whole pan just before serving.