In search of a quick, delicious, and nutritious sheet pan dinner? Consider Andrew’s signature sheet pan chicken shawarma with chickpeas and red onion. This dinner is one of our speedy go-to weeknight mains. We usually have it with a grain such as quinoa, farro, or cous cous with some fresh herbs folded in. A refreshing quick cucumber salad made with sliced cucumbers dressed with apple cider vinegar, white balsamic vinegar, olive oil, and fresh dill add a nice crunch factor and a hearty dollop of plain tangy yogurt make this a complete and tasty weeknight meal.
sheet pan Chicken and Chickpea Shawarma
6 servings
1 tablespoon cinnamon
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon chili powder
2 teaspoons salt
A few grinds of black pepper
5 tablespoons olive oil - divided
1 29 oz can salt-free chickpeas (or 2 15 oz cans), drained, and rinsed
2 lbs organic skinless, boneless chicken thighs
1 red onion, thinly sliced
To serve: lemon wedges, herbed grain salad, plain yogurt, cucumber salad
1) In a large bowl combine all the spices. Place the chicken, and red onion in another large bowl. Add half of the spice mixture and 3 tablespoons of olive oil to the chicken. Using your hands, coat the chicken with the olive oil and spice blend. Marinate in the refrigerator for a few hours or at room temperature for 45 minutes. If refrigerating, remove 30 minutes prior to cooking.
2) Preheat oven to 375 degrees F. Place chickpeas in the bowl containing the rest of the spice mixture and add 2 tablespoons of olive oil. Mix well and transfer spiced chickpeas to a large parchment paper-lined sheet tray. Cook for 20 minutes.
3) Remove sheet tray from the oven. Arrange chicken thighs and onions on top of the chickpeas. Continue cooking for 20-25 minutes or until temperature of chicken reads 165F.
4) Serve with desired sides and enjoy!
