Easy Sheet-Pan Chicken Shawarma & Baby Potatoes

This easy sheet-pan chicken shawarma is one of those dinners that looks impressive but is actually so simple. Everything cooks together on one pan, which means less prep, fewer dishes, and an easy weeknight dinner the whole family can enjoy.

I serve ours with warm pita, toum and pickles — which is exactly how my kids love it.

Servings: 4–6
Prep Time: 10–15 minutes
Cook Time: 30–35 minutes
Oven: 425°F

Ingredients

For the Sheet Pan

• 1½–2 lbs boneless, skinless chicken thighs, left whole

• 1½ lbs baby potatoes, halved or quartered depending on size

• 1 medium red onion, cut into wedges

• 3 tablespoons extra-virgin olive oil

• Juice of 1 lemon

• 3 garlic cloves, minced

Shawarma Seasoning

• 1 teaspoon ground cumin

• 2 teaspoons paprika

• 1 teaspoon ground coriander

• ½ teaspoon turmeric

• 1 teaspoon garlic powder

• ½ teaspoon ground cinnamon

• ½ teaspoon ground allspice

• ¾–1 teaspoon kosher salt, to taste

• ¼ teaspoon black pepper

For Serving

• Warm pita bread

• Toum

• Pickles

• Lemon wedges

• Fresh parsley, optional

Instructions

1. Preheat the oven.
   Preheat oven to 425°F.

2. Add everything to the sheet pan.
   Arrange the whole chicken thighs, baby potatoes and red onion on a large sheet pan. Make sure the potatoes are cut into relatively small, even pieces so they cook in the same amount of time as the chicken.

3. Season.
   Sprinkle the cumin, paprika, coriander, turmeric, garlic powder, cinnamon, allspice, salt and black pepper directly over the chicken, potatoes and onions. Add the minced garlic, drizzle everything with olive oil and squeeze the lemon juice over the top.

4. Toss.
   Using clean hands or tongs, toss everything together until the chicken, potatoes and onions are evenly coated in the spices and olive oil. Spread everything back into a single layer, placing the potatoes cut-side down when possible. Avoid overcrowding the pan so everything roasts instead of steaming.

5. Roast.
   Roast for approximately 30–35 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F. For extra browning, broil for 2–3 minutes at the end, watching carefully.

6. Serve.
   Finish with an extra squeeze of fresh lemon and parsley, if desired. Slice the chicken and serve with warm pita, toum and pickles.

Notes

If your baby potatoes are on the larger side, quarter them rather than halving them so they cook through at the same time as the chicken.

For meal prep, store the cooked chicken and potatoes in an airtight container in the refrigerator and reheat before serving.

Our favorite way to eat it: Spread toum onto warm pita, add sliced chicken shawarma and pickles, wrap it up and enjoy.