Name: Chicken Shawarma Sheet-Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 lb boneless skinless chicken thighs or breasts; 3 tbsp olive oil, divided; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp lemon juice; 1 large red onion, sliced; 2 bell peppers, sliced; 1 medium zucchini, sliced

I love this chicken shawarma sheet-pan dinner because it delivers bold, warm spices with very little effort. I get juicy, well-seasoned chicken and perfectly roasted vegetables all cooked together on one pan, making this a comforting and practical meal I enjoy making again and again.

Why You’ll Love This Recipe

I like this recipe because it’s packed with flavor while staying simple and mess-free. I enjoy how the spices infuse the chicken as it roasts, and I appreciate that everything cooks together, saving me time on both prep and cleanup. I also love how versatile it is for serving with different sides. Chicken Shawarma Sheet-Pan Dinner

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken thighs or breasts
olive oil
garlic
ground cumin
ground coriander
ground paprika
ground turmeric
ground cinnamon
salt
black pepper
lemon juice
red onion
bell peppers
zucchini

Directions

I start by preheating the oven to 425°F (220°C). I place the chicken in a large bowl and mix it with olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and lemon juice until everything is well coated.

I spread the chicken on a large sheet pan and arrange the sliced red onion, bell peppers, and zucchini around it. I drizzle the vegetables with a little olive oil and lightly season them with salt and pepper.

I roast everything until the chicken is fully cooked and lightly charred on the edges, stirring the vegetables halfway through so they roast evenly. Once done, I let the chicken rest briefly before slicing and serving.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time takes around 15 minutes, cooking time is about 30 minutes, and the total time comes to roughly 45 minutes.

Variations

I sometimes add cauliflower or potatoes to the sheet pan when I want a heartier meal. I like using chicken thighs for extra juiciness, but chicken breasts work well too. When I want extra heat, I add cayenne pepper or chili flakes to the spice mix.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm everything in the oven or a skillet over medium heat to keep the chicken tender and the vegetables from getting soggy. Chicken Shawarma Sheet-Pan Dinner

FAQs

Can I marinate the chicken ahead of time?

I often marinate the chicken for a few hours or overnight to deepen the flavor, but it’s still delicious if I cook it right away.

Can I use frozen vegetables?

I prefer fresh vegetables for better roasting, but I can use frozen ones if I spread them out well and expect a softer texture.

What can I serve with this dish?

I like serving it with rice, flatbread, or a simple salad for a complete meal.

How do I know when the chicken is done?

I make sure the chicken is fully cooked and no longer pink in the center, with juices running clear.

Can I make this recipe dairy-free?

I find this recipe is naturally dairy-free, making it easy to fit into different diets.

Conclusion

I enjoy making this chicken shawarma sheet-pan dinner because it combines big flavors with minimal work. I like how it feels satisfying, flexible, and perfect for busy days when I still want something homemade and comforting.