Sheet Pan Shawarma Chicken and Veggies
Quick healthy recipe featuring tender shawarma-spiced chicken with roasted vegetables, all cooked on one sheet pan for easy cleanup and maximum flavor.
Equipment
- Large rimmed baking sheet
- Large mixing bowls
- Instant-read thermometer
- Parchment paper
Ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts cut into 1.5-inch pieces
- 3 tablespoons olive oil divided
- 2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper optional for heat
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 large red onion cut into wedges
- 2 large bell peppers any color, sliced into strips
- 1 pound sweet potatoes cut into 1-inch cubes
- 1 large zucchini sliced into half-moons
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and black pepper to create the marinade.
- Add chicken pieces to the spice mixture and toss until thoroughly coated. Set aside to marinate while preparing vegetables.
- In a separate bowl, toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the prepared baking sheet.
- Roast sweet potatoes for 10 minutes, then remove pan from oven.
- Add marinated chicken, red onion wedges, and bell pepper strips around the sweet potatoes on the baking sheet.
- Return to oven and roast for 12-15 minutes until chicken reaches 165°F internally and vegetables are tender with caramelized edges.
- Add zucchini slices in the last 5 minutes of cooking if desired.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve immediately.
Notes
- For best results, marinate chicken for at least 30 minutes or up to 24 hours
- Don't overcrowd the pan - use two pans if doubling the recipe
- Cut all vegetables into uniform sizes for even cooking
- Broil for 2-3 minutes at the end for extra caramelization
- Store leftovers in refrigerator for up to 4 days