Description
A simple and flavorful sheet pan dinner featuring spiced chicken and roasted vegetables inspired by shawarma.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1 tsp salt
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes
Instructions
- Preheat oven to 425°F (220°C).
- Mix olive oil, lemon juice, garlic, and spices in a bowl.
- Toss chicken with half the spice mixture.
- Toss vegetables with remaining spice mixture.
- Spread chicken and vegetables on a sheet pan.
- Roast for 25-30 minutes until chicken is cooked through.
- Serve with pita bread or rice.
Notes
- Cut vegetables evenly for consistent cooking.
- Check chicken internal temperature reaches 165°F.
- Let chicken rest 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 recipe
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 165mg