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.
Ingredients
Scale
- 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)
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.
Notes
- Serve with pita, rice, and fresh toppings.
- Marinating the chicken enhances the flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Sheet Pan Chicken Shawarma