Sheet-Pan Chicken Shawarma and Lemon-Rosemary Potatoes Recipe
Prep Time:
15 minutes
Cook Time:
16 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ pounds boneless chicken thighs
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ¼ teaspoon smoked paprika
  • ½ kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 ½ tablespoons olive oil, divided
  • 1 pound baby potatoes, halved or quartered if large
  • 1 tablespoon lemon zest
  • 1 sprig rosemary, chopped
  • 5 ounces full-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, grated
  • 4 pitas
  • 2 Persian cucumbers, sliced
  • 8 cherry tomatoes, halved
  • 1 head romaine lettuce, thinly sliced
Directions
  1. Preheat the oven to 400 F.
  2. In a large bowl, toss chicken thighs with spices and ½ teaspoon each salt and pepper. Add ¾ tablespoon olive oil and turn to combine. Transfer to a rimmed baking sheet.
  3. In a separate bowl, toss potatoes, lemon zest, and rosemary with remaining olive oil and a pinch of salt. Scatter around the chicken thighs.
  4. Place the baking sheet into the oven and cook until the thighs and potatoes are cooked through, 16 to 18 minutes.
  5. Meanwhile, in small bowl, whisk Greek yogurt with lemon juice and garlic. Season with a pinch of salt and set aside.
  6. Remove the chicken and potatoes from oven. Let cool slightly. Slice chicken and set aside.
  7. Spread 1-2 tablespoons of the yogurt mixture onto each pita. Divide chicken between the pitas. Top each with the sliced cucumbers, tomatoes, and lettuce. Serve with roasted potatoes.