Sheet Pan Chicken Shawarma
Chicken thighs marinated in cumin, coriander, turmeric and lemon, then roasted hot with red onion until the edges char. Everything cooks on one pan and reheats well through the week.
- 1
Whisk the olive oil, lemon juice, garlic, cumin, coriander, turmeric, paprika, cinnamon, cayenne, salt and pepper in a large bowl.
- 2
Add the chicken thighs and turn to coat every surface. Let them marinate at room temperature for 30 minutes, or refrigerate up to 12 hours.
- 3
Heat the oven to 425°F with a rack in the upper third.
- 4
Scatter the onion wedges across a rimmed sheet pan and lay the thighs on top in a single layer, scraping any marinade left in the bowl over them.
- 5
Roast for 30 to 35 minutes, until the onion edges are charred and the chicken reads 165°F at its thickest point.
- 6
Let the pan sit for 5 minutes, then slice the thighs against the grain, toss with the pan juices and onion, and scatter the parsley over the top.
Ingredients
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 5 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs
- 1 large red onion, cut into 1/2-inch wedges
- 1/3 cup chopped flat-leaf parsley
Instructions
- 1
Whisk the olive oil, lemon juice, garlic, cumin, coriander, turmeric, paprika, cinnamon, cayenne, salt and pepper in a large bowl.
- 2
Add the chicken thighs and turn to coat every surface. Let them marinate at room temperature for 30 minutes, or refrigerate up to 12 hours.
- 3
Heat the oven to 425°F with a rack in the upper third.
- 4
Scatter the onion wedges across a rimmed sheet pan and lay the thighs on top in a single layer, scraping any marinade left in the bowl over them.
- 5
Roast for 30 to 35 minutes, until the onion edges are charred and the chicken reads 165°F at its thickest point.
- 6
Let the pan sit for 5 minutes, then slice the thighs against the grain, toss with the pan juices and onion, and scatter the parsley over the top.