Sheet Pan Chicken Shawarma is a flavorful and easy-to-make dish featuring bite-sized pieces of boneless skinless chicken thighs tossed with red onion, bell pepper, carrots, and chickpeas, all seasoned with warm Middle Eastern spices like smoked paprika, cumin, garlic, oregano, cinnamon, and red pepper flakes. Roasted together on one sheet pan until tender and slightly charred, the result is a juicy and aromatic meal that pairs perfectly with tzatziki or white sauce.
You’ll love this recipe because it’s simple to prepare with minimal cleanup, the spices infuse every bite with vibrant flavor, and roasting the chicken and veggies together allows the flavors to meld beautifully.
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 2 carrots, peeled and sliced into ¼-inch pieces (about 1 cup)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons smoked paprika
- 1½ teaspoons cumin
- ½ teaspoon red pepper flakes (optional)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1½ teaspoons kosher salt
- Tzatziki or white sauce (optional), for serving
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, combine chicken, red onion, bell pepper, carrots, and chickpeas. Drizzle with olive oil.
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Season with smoked paprika, cumin, red pepper flakes (if using), garlic powder, onion powder, oregano, cinnamon, and salt. Toss to coat evenly.
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Spread mixture onto a rimmed baking sheet in an even layer.
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Roast in oven for 30-35 minutes until chicken is cooked through and vegetables are tender.
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For extra char, broil the mixture for the last 2 minutes if desired.
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Remove from oven and serve hot with tzatziki or your choice of white sauce.
Tips for Success
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Cut chicken and vegetables evenly for uniform cooking.
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Mix spices well to ensure even seasoning.
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Use a rimmed baking sheet to prevent juices from spilling.
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Add fresh lemon juice or herbs after roasting for brightness.
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Serve with warm pita or rice for a more complete meal.
Delicious Variations
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Add cherry tomatoes or zucchini for extra veggies.
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Use boneless skinless chicken breasts if preferred.
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Spice up with harissa or cayenne for heat.
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Top with fresh parsley or cilantro before serving.
Frequently Asked Questions
Can I marinate chicken beforehand?
Yes, marinate in spices and oil for a few hours or overnight for deeper flavor.
How to store leftovers?
Store in airtight container refrigerated for 3-4 days; reheat gently.
Can this be made gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use frozen vegetables?
Fresh works best but frozen mixed veggies can be used, adjust cook time.
What sides pair well?
Pita bread, rice, tabbouleh, or a simple green salad.
Print
Sheet Pan Chicken Shawarma
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Flavorful and easy dish with bite-sized boneless skinless chicken thighs, red onion, bell pepper, carrots, and chickpeas tossed in Middle Eastern spices like smoked paprika, cumin, and cinnamon, roasted until tender and slightly charred. Served with tzatziki or white sauce.
Ingredients
1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
2 carrots, peeled and sliced into ¼-inch pieces (about 1 cup)
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1½ teaspoons smoked paprika
1½ teaspoons cumin
½ teaspoon red pepper flakes (optional)
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon dried oregano
½ teaspoon ground cinnamon
1½ teaspoons kosher salt
Tzatziki or white sauce (optional), for serving
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, combine chicken, red onion, bell pepper, carrots, and chickpeas. Drizzle with olive oil.
Season with smoked paprika, cumin, red pepper flakes (if using), garlic powder, onion powder, oregano, cinnamon, and salt. Toss to coat evenly.
Spread mixture onto a rimmed baking sheet in an even layer.
Roast in oven for 30-35 minutes until chicken is cooked through and vegetables are tender.
For extra char, broil for the last 2 minutes if desired.
Remove from oven and serve hot with tzatziki or white sauce.
Notes
Cut chicken and vegetables evenly for uniform cooking.
Mix spices well for even seasoning.
Use a rimmed baking sheet to catch juices.
Add fresh lemon juice or herbs after roasting for brightness.
Serve with warm pita or rice for a full meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 5
- Protein: 36
Keywords: sheet pan chicken shawarma, one-pan chicken dinner, roasted chicken and veggies, Middle Eastern chicken recipe, quick healthy chicken meal
