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Savory Sheet Pan Chicken Shawarma with Veggies

Experience the bold flavors of the Mediterranean with Sheet Pan Chicken Shawarma and Roasted Veggies. Tender chicken thighs marinated in a robust mix of spices roast alongside sweet, caramelized vegetabls for a one-pan wonder that is both satisfying and simple to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs bone-in and skin-on
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 zucchini sliced
  • 1 bell pepper chopped
  • 1 red onion sliced
  • 1 teaspoon cinnamon
  • Fresh parsley for garnish

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine olive oil, cumin, paprika, garlic powder, salt, black pepper, and cinnamon to create a paste. Toss in the chicken thighs until they are evenly coated.
  3. Arrange the coated chicken on one side of a large sheet pan. In the same bowl, add the sliced zucchini, bell pepper, and red onion. Toss them in any remaining spice mixture before placing them on the other side of the pan.
  4. Roast everything in the preheated oven for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly charred.
  5. Remove the pan from the oven and allow it to rest for 5 minutes, then sprinkle with fresh parsley before serving.
  6. Serve hot and enjoy the vibrant flavors of your meal, all crafted in one pan with minimal clean-up!

Notes

For best flavor, marinate the chicken for a few hours or overnight if time allows. Serve with fresh flatbreads or rice for a complete meal.