Save to Pinterest A vibrant, Middle Eastern-inspired chicken dinner, roasted on a single pan with vegetables and bold shawarma spices. Easy, flavorful, and budget-friendly perfect for a hassle-free weeknight meal.
This recipe has become a staple for my family on busy weeknights when we want something delicious without a lot of fuss.
Ingredients
- Chicken & Marinade: 1.5 lbs (700 g) boneless skinless chicken thighs cut into large chunks 3 tbsp olive oil 2 tbsp fresh lemon juice 4 garlic cloves minced 2 tsp ground cumin 2 tsp ground paprika 1.5 tsp ground coriander 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp ground black pepper 1 tsp salt 0.5 tsp cayenne pepper (optional for heat)
- Vegetables: 1 large red onion sliced into wedges 2 bell peppers (red or yellow) sliced 1 medium zucchini sliced into half-moons 1 pint cherry tomatoes halved
- To Serve: 4 pita breads or gluten-free flatbreads 1 cup plain Greek yogurt or dairy-free yogurt 2 tbsp chopped fresh parsley Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C) Line a large sheet pan with parchment paper or foil
- Make Marinade:
- In a large bowl whisk together olive oil lemon juice garlic cumin paprika coriander turmeric cinnamon black pepper salt and cayenne (if using)
- Marinate Chicken:
- Add chicken pieces to the marinade toss to coat well Let marinate for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor)
- Arrange Ingredients:
- Arrange the marinated chicken red onion bell peppers zucchini and cherry tomatoes in a single layer on the prepared sheet pan Drizzle any extra marinade over the top
- Roast:
- Roast for 25 30 minutes tossing halfway through until the chicken is cooked through and golden and vegetables are tender
- Warm Bread:
- Warm the pita breads or flatbreads just before serving
- Serve:
- Serve chicken and vegetables on the bread topped with a dollop of yogurt chopped parsley and a squeeze of lemon
Save to Pinterest My family loves gathering around the table to share this flavorful meal making weeknights feel special.
Required Tools
Large sheet pan Mixing bowl Knife and cutting board Measuring spoons
Allergen Information
Contains Gluten (if using regular pita flatbread) Dairy (if using regular yogurt) For gluten-free and dairy-free options substitute as noted above Always check ingredient labels for hidden allergens
Nutritional Information
Calories 470 Total Fat 18 g Carbohydrates 46 g Protein 33 g per serving
Save to Pinterest This recipe brings together bold flavors and simple prep for a delicious meal you can feel good about serving any night.
Common Recipe Questions
- → What spices are used to flavor the chicken?
The chicken is seasoned with ground cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and optional cayenne pepper.
- → Can I substitute chicken breasts instead of thighs?
Yes, chicken breasts can be used but reduce the cooking time by about 5 minutes to prevent drying out.
- → How do I make this dish gluten-free?
Use certified gluten-free flatbreads or serve with gluten-free sides to ensure the meal remains gluten-free.
- → What vegetables complement the chicken in this dish?
Red onion, bell peppers, zucchini, and cherry tomatoes are roasted together with the chicken for a colorful and flavorful combination.
- → Is there an option to make this plant-based?
Yes, chickpeas or tofu can replace the chicken for a vegan-friendly version with similar cooking methods.
- → What sides pair well with this chicken and vegetables?
Pita or flatbreads served warm, with plain or dairy-free yogurt and fresh parsley, create a well-rounded meal.