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Greatest plates · Main
Chicken Shawarma Sheet Pan Dinner
Juicy chicken thighs, chickpeas and colourful vegetables tossed in warm shawarma spices and roasted together on one pan for easy cleanup.
Serves 4Prep 10 minCook 33 minChicken
Containsdairy
Inspired by a recipe from Skinnytaste ↗
Protein 36%Carbs 25%Fat 39%
About 420 kcal a serve — 38 g protein, 26 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
220°CPreheat the oven to 220°C (425°F) and line a rimmed baking sheet with parchment paper for easy cleanup.
Season everything
Mix allAdd the chicken, red onion, bell pepper, carrots and chickpeas to a large mixing bowl. Drizzle with the olive oil and season with the smoked paprika, cumin, red pepper flakes, garlic powder, onion powder, oregano, cinnamon and salt. Mix to evenly combine.
In the bowlMix all →
Spread on the tray
Even layerTransfer the entire mixture onto the lined rimmed baking sheet and spread into an even single layer so everything roasts evenly.
Roast
30-35 minRoast in the oven for 30–35 minutes, until the chicken is cooked through and the vegetables are tender.
Char if you like
BroilFor an extra char, switch to the broiler/grill for the last 2 minutes, watching closely so it doesn't burn.
Serve
ServeRemove from the oven and serve with tzatziki or white sauce if desired, over rice, with salad, or tucked into warm pita.
On the plateServe →
Cook's noteNo marinating needed, but chop and season ahead the morning of if convenient; spread everything in a single even layer so it roasts rather than steams.
Estimated per serve
420 kcal · 38 g protein · 26 g carbs · 18 g fatestimates, within ~10%
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