Sheet Pan Chicken Shawarma

Ingredients

Chicken & vegetables

1.75 lb lb boneless, skinless chicken thighs
2 red onions (cut into wedges)
1 red bell pepper (sliced thick)
1 yellow bell pepper (sliced thick)
6 garlic cloves (skin on)
1 tbsp tbsp olive oil (for the pan)

Shawarma marinade

⅔ cup cup plain Greek yogurt
3 tbsp tbsp olive oil
half lemon (juice of)
3 garlic cloves (crushed)
2 tsp tsp ground cumin
2 tsp tsp ground coriander
2 tsp tsp smoked paprika
1 tsp tsp turmeric
½ tsp tsp ground cinnamon
½ tsp tsp allspice
1 tsp tsp fine salt
½ tsp tsp black pepper

To serve

4 pita breads
2 tomatoes (diced)
½ red onion (thinly sliced)
fresh flat-leaf parsley
toum or tahini-yogurt sauce

Instructions

Make the marinade

Whisk together the yogurt, olive oil, lemon juice, crushed garlic, all the spices, salt, and pepper until you have a smooth orange paste

Coat the chicken

Add the thighs and toss by hand so every piece is fully coated. Cover and refrigerate for at least 30 minutes, ideally 4 hours

Preheat

Set the oven to 425°F / 220°C convection with the rack in the upper third

Build the pan

Lightly oil a bare sheet pan. Arrange the thighs in the center, spaced about 1 inch apart. Place the onions, peppers, and skin-on garlic around the edges, never under the chicken

Roast 28 minutes

Bake for 25 to 30 minutes depending on thigh thickness. The chicken is done at 165°F (74°C) internal, edges deeply browned

Final broil, 2 minutes

Switch to broil at full power, door slightly cracked, and stay in the kitchen. Watch until you see near-black tips forming on the ridges

Rest and serve

Pull the pan, rest 5 minutes uncovered. Slice the chicken thinly against the grain. Serve in pita or over rice with the sauce