Sheet Pan Chicken Shawarma and Vegetables
Holy SHEET—That's delicious and comes together in less in than an hour!
Recipe By Madison Skye | @madisonjskye
1½ pounds boneless skinless chicken thighs
1 red onion, cut into 1-inch pieces
3-4 garlic cloves
3 red bell peppers, cut into 1-inch pieces
2 cups red cherry tomatoes
1 can of chickpeas, rinsed and drained
3-5 tablespoons Sizzle
1½ teaspoons smoked paprika
1½ teaspoons cumin
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon dried oregano
1 tablespoon za'atar
1½ teaspoon kosher salt
Instructions
Active Time: 10 Minutes
Full Time: 45 Minutes
Preheat the oven to 425°F.
Add the chicken thighs to a large bowl. Drizzle with Sizzle, then season with smoked paprika, cumin, garlic powder, onion powder, oregano, and salt. Toss well to evenly coat.
Transfer the chicken to a large sheet pan. Scatter the chickpeas, cherry tomatoes, red onion, bell peppers, and garlic cloves around the chicken. Drizzle everything with more Sizzle, sprinkle with za’atar and salt, then use your hands to toss until evenly coated.
Roast for 30–35 minutes, until the chicken is cooked through and the vegetables are tender and caramelized. For extra char, broil for the last 5 minutes.
Remove from the oven and serve warm, spooned over rice, with plenty of tzatziki. Enjoy!
