Save 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.
A personal favorite for busy evenings when I want something delicious without much cleanup or 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
- Step 1:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Step 2:
- In a large bowl whisk together olive oil lemon juice garlic cumin paprika coriander turmeric cinnamon black pepper salt and cayenne (if using).
- Step 3:
- 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).
- Step 4:
- 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.
- Step 5:
- Roast for 25 30 minutes tossing halfway through until the chicken is cooked through and golden and vegetables are tender.
- Step 6:
- Warm the pita breads or flatbreads just before serving.
- Step 7:
- Serve chicken and vegetables on the bread topped with a dollop of yogurt chopped parsley and a squeeze of lemon.
Save Making this with my family always brings us together around the table sharing stories and laughter.
Notes
For a vegan version use chickpeas or tofu instead of chicken. Add a side of hummus or tabbouleh for a heartier meal.
Required Tools
Large sheet pan Mixing bowl Knife and cutting board Measuring spoons
Allergen Information
Contains Gluten (if using regular pita or flatbread) Dairy (if using regular yogurt). Always check ingredient labels for hidden allergens.
Save This recipe combines simple ingredients and bold spices for a quick delicious meal that’s sure to impress.
Recipe FAQ
- → What spices give the dish its distinctive flavor?
The marinade includes cumin, paprika, coriander, turmeric, cinnamon, black pepper, and cayenne which create its warm, aromatic profile.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used; reduce the cooking time by about 5 minutes to prevent drying out.
- → What vegetables work best for roasting in this dish?
Bell peppers, zucchini, cherry tomatoes, and red onions are ideal as they roast evenly and complement the spices well.
- → Is this dish suitable for gluten-free diets?
Certainly, just substitute regular pita breads with certified gluten-free flatbreads to avoid gluten.
- → How can I make this dish plant-based?
Replace the chicken with chickpeas or firm tofu, marinate similarly, and roast following the same instructions.
- → What is the best way to serve this meal?
Serve the roasted chicken and vegetables on warm flatbreads topped with yogurt and fresh parsley, with lemon wedges on the side.