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Sheet Pan Chicken Shawarma Recipe

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3.9 from 12 reviews

This Sheet Pan Chicken Shawarma recipe offers a delicious, easy-to-make meal featuring bone-in, skin-on chicken marinated in aromatic Middle Eastern spices and roasted alongside chickpeas and red onions. With its crispy, golden chicken skin and vibrant flavors, this dish is perfect for a flavorful weeknight dinner or a casual gathering.

Ingredients

Chicken and Marinade

  • 2.5 lbs bone-in skin-on chicken pieces (thighs and drumsticks)
  • ¼ cup olive oil
  • Juice from 1 large lemon (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

Vegetables and Chickpeas

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 large red onion, cut into wedges

Instructions

  1. Make the Marinade: In a large bowl, whisk together the olive oil, juice from half the lemon, minced garlic, paprika, coriander, turmeric, cinnamon (if using), salt, and black pepper to create a fragrant spice marinade.
  2. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels to ensure crisp skin. Add the chicken to the marinade and toss until every piece is well coated. For best flavor, let the chicken marinate for at least 30 minutes if time allows.
  3. Preheat Oven and Begin Roasting: Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces skin-side up on a large rimmed baking sheet, making sure they are spaced out to roast properly rather than steam. Bake the chicken for 25 minutes.
  4. Coat Chickpeas and Onion: While the chicken is cooking, place the rinsed chickpeas and red onion wedges in the empty marinade bowl. Toss them to coat in any leftover marinade, adding a drizzle of olive oil if needed for extra flavor.
  5. Add Chickpeas and Onion to Chicken: Carefully remove the hot baking sheet from the oven and distribute the coated chickpeas and onion wedges around the chicken pieces. Return the sheet pan to the oven and roast for an additional 20–25 minutes until chicken is cooked through and the skin is golden and crisp.
  6. Rest and Serve: Remove the sheet pan from the oven and let everything rest for about 5 minutes. Just before serving, squeeze the remaining lemon juice over the entire pan to add a bright finish to the shawarma flavors.

Notes

  • For crispier skin, make sure the chicken is patted thoroughly dry before marinating.
  • Marinating longer than 30 minutes (up to overnight) will deepen the flavors.
  • Feel free to serve with pita bread, rice, or a fresh salad to complete the meal.
  • Adjust the seasoning according to your taste preference, especially the salt and spices.
  • If you prefer boneless chicken, thighs would work best to keep the shawarma juicy.

Find it online: https://cookedbysarah.com/sheet-pan-chicken-shawarma-recipe/