Try this easy 1-hour chicken shawarma sheet pan dinner for a quick Middle Eastern-inspired meal. Tender chicken thighs and onions are infused with a warm spicy marinade and then oven roasted to perfection!
In a large bowl, whisk the oil, lemon juice, garlic, salt, paprika, cumin, turmeric, pepper and cinnamon until combined.
Add chicken to marinade and spoon sauce evenly over the top. Cover and marinate at least 30 minutes, but up to 12 hours, in the refrigerator. Toss in the onion before baking.
When ready to cook, preheat the oven to 425°F. Spray a rimmed baking sheet with olive oil.
Place chicken and onions on the baking sheet. Roast 15 to 20 minutes, or until the chicken has reached an internal temperature of 165°F. Make sure to check the temperature so you don't overcook. Remove from the oven and let chicken rest at least 5 minutes so the juices can absorb. If you'd like to sear the edges you can broil the chicken or sauté in a skillet a few minutes.
Sprinkle parsley over the top. Slice and serve while hot. We love to serve with rice or on top of pita with tomatoes, cucumbers, and Greek yogurt sauce.
Notes
Chicken: I prefer chicken thighs for this recipe, however I usually add in a 1 to 2 chicken breasts for my kids. Either will work, however chicken thighs are more tender. Spice: Add an extra teaspoon of cumin and a pinch of red pepper flakes if you'd like to bring up the spice. Storage: Store leftovers in a covered container in the refrigerator for up to 3 days. For serving: We love to serve this with coconut rice, pita bread and a cucumber tomato salad.