Chicken Shawarma Sheet Pan Dinner
This Chicken Shawarma Sheet Pan Dinner delivers juicy, spiced chicken and roasted vegetables all on one pan. Ready in about 45 minutes, it's an easy and flavorful weeknight meal with minimal cleanup.
Equipment
- Sheet Pan
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 2 carrots, peeled and cut into 1/4-inch pieces (about 1 cup)
- 15 ounce can chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon red pepper flakes optional
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon kosher salt
- tzatziki for serving
Instructions
- Heat the oven to 425 °F. The high heat helps the chicken and vegetables roast instead of soften, and a fully heated oven should give a gentle sizzle when the pan goes in.
- Place the chicken, red onion, bell pepper, carrots, and chickpeas in a large bowl, then add the olive oil, smoked paprika, cumin, red pepper flakes, garlic powder, onion powder, oregano, cinnamon, and salt. Mix until everything is evenly coated and the spices no longer look dusty.
- Spread the seasoned mixture onto a rimmed baking sheet in one even layer. Pieces with a little breathing room will brown better, especially around the edges of the pan.
- Roast for 30 to 35 minutes. The chicken should be cooked through, the vegetables should be tender, and the onions and chicken should show browned edges and a deep spiced aroma.
- Broil for the last 2 minutes if you want extra char, then remove the pan from the oven and serve with tzatziki or white sauce, if desired. Watch closely under the broiler because the edges can go from bronzed to too dark very quickly.
Notes
Browning Tip: For the best browning and caramelized flavor, pat the chicken and chickpeas completely dry with a paper towel before tossing them with the spices and oil.
Don't Crowd the Pan: Spread the chicken and vegetables in a single, even layer. If your pan is too crowded, use two sheet pans to ensure everything roasts instead of steams.
Reheating: To restore the roasted texture, reheat leftovers in a skillet over medium heat or in a hot oven until warmed through. Avoid the microwave if possible to prevent the chicken from becoming rubbery.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.