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Easy Crispy Sheet Pan Chicken Shawarma Recipe with Roasted Veggies Made Perfect

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A quick and easy sheet pan chicken shawarma with roasted veggies that delivers bold Middle Eastern flavors and crispy chicken skin without complicated prep.

Ingredients

Scale
  • 2 pounds boneless, skin-on chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 1 large red onion, cut into wedges
  • 2 bell peppers (red or yellow), sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano or za’atar (optional)
  • Fresh parsley or cilantro, chopped (optional)
  • Plain Greek yogurt or tahini sauce (optional)
  • Pita bread or warm flatbreads (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels.
  2. In a large bowl, combine olive oil, cumin, smoked paprika, turmeric, coriander, cinnamon, garlic powder, salt, pepper, and lemon juice.
  3. Toss the chicken thighs in the spice mixture until fully coated.
  4. Let the chicken sit for at least 10 minutes at room temperature (or marinate up to 2 hours in the fridge).
  5. On a sheet pan, spread out the red onion wedges, bell pepper slices, zucchini, and cherry tomatoes.
  6. Drizzle veggies with olive oil, sprinkle salt, pepper, and oregano or za’atar if using, then toss gently to coat evenly.
  7. Nestle the marinated chicken thighs skin-side up among the veggies on the sheet pan (or on a wire rack placed on the pan).
  8. Preheat oven to 425°F (220°C).
  9. Roast the chicken and veggies on the center rack for 25-30 minutes.
  10. At about 15 minutes, use tongs to flip the veggies for even cooking; do not flip the chicken.
  11. Check that chicken reaches an internal temperature of 165°F (74°C) and that skin is golden brown and crispy; veggies should be tender and caramelized.
  12. Remove from oven and let chicken rest for 5 minutes.
  13. Sprinkle fresh parsley or cilantro over the top and serve with warm pita and Greek yogurt or tahini sauce if desired.
  14. Optional: Broil chicken skin for 1-2 minutes at the end for extra crispiness, watching closely to avoid burning.

Notes

Pat chicken dry before marinating for crispy skin. Do not overcrowd the pan to avoid sogginess. Roast at high heat (425°F) for best results. Flip veggies halfway through cooking but keep chicken skin-side up. Let chicken rest after roasting to redistribute juices. Broil for 1-2 minutes at the end for extra crispiness if desired. Veggies can be swapped seasonally. Leftovers reheat well and maintain crispiness if reheated in the oven.

Nutrition

Keywords: chicken shawarma, sheet pan dinner, roasted veggies, crispy chicken, easy dinner, Middle Eastern recipe, quick meal, healthy chicken

Find it online: https://twirltaste.com/easy-crispy-sheet-pan-chicken-shawarma-recipe-with-roasted-veggies-made-perfect/