Sheet-Pan Chicken Shawarma with Onions

Serves 4 · 12 min prep · 28 min cook

Ingredients

• 1.75 lb boneless skinless chicken thighs
• 2 large yellow onions
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1.5 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1.5 tsp salt
• 3/4 tsp black pepper
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh parsley
• 4 pita or flatbread for serving

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Slice the onions into thick wedges and scatter them across the sheet pan; drizzle lightly with olive oil and season with salt.
3. 3In a large bowl whisk together olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne, salt, and black pepper into a thick marinade.
4. 4Add the chicken thighs to the marinade and toss thoroughly so every piece is coated; let sit 5 minutes while the oven finishes heating.
5. 5Arrange the marinated chicken in a single layer among the onion wedges on the sheet pan, pouring any remaining marinade over the top.
6. 6Roast for 22 to 25 minutes until the chicken reaches 165°F internally, the edges are caramelized, and the onions are soft and charred in spots.
7. 7Switch the oven to broil for the final 2 to 3 minutes to deepen the shawarma-style char on the chicken and onions, watching closely so nothing burns.
8. 8Remove the pan and rest the chicken 3 minutes, then slice it into strips against the grain.
9. 9Stir the Greek yogurt with a squeeze of lemon and chopped parsley for a quick sauce.
10. 10Serve the sliced chicken and roasted onions over warm pita or flatbread with the yogurt sauce drizzled on top.