Easy One Pan Roasted Chicken and Vegetable Shawarma

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There is nothing easier than sheet pan dinners! This one pan roasted chicken and vegetable shawarma with colorful veggies is super tasty and you get a whole meal all on one pan. And there is minimal cleanup! 

This recipe uses boneless chicken breasts or thighs, and you can choose your favorite veggies. Our recipe uses zucchini, eggplant and red onions.  

You can use a variety of veggies though if you’d like, including bell peppers, green beans, Brussels sprouts, broccoli florets, or any of your favorites. 

This one-pan wonder is great to make for quick dinners on busy weeknights. It is a complete meal all in one pan and will surely become a family favorite! Tasty and healthy eating doesn’t get much easier than this.

ONE PAN ROASTED CHICKEN AND VEGETABLES SHAWARMA

MAKE THE MARINADE

Into a bowl or large Pyrex measuring cup, add the juice of one lemon, 1/3 cup extra virgin olive oil, 4 cloves of minced garlic, 1 teaspoon of kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoons ground cumin, 2 teaspoons of smoked paprika (or regular paprika if you don’t like smoked), and 1/2 teaspoon of turmeric.

Whisk it all together until fully incorporated. 

​PREP THE CHICKEN

Take 1 1/2 pounds of boneless, skinless, chicken breasts and cut each one diagonally into about 4 pieces. The slices should be pretty thin (about 1/2″ or so).

Take approximately half of the marinade and pour over the chicken. Mix the chicken up so that it is fully coated with the marinade. 

If you prefer thighs instead, you can use boneless chicken thighs.  Unfold each of the boneless thighs, and then cut each one in half or in thirds.

For the best flavor, cover the bowl of chicken and let it sit in the refrigerator for 8 hours. If you don’t have 8 hours, let it sit at least 4-6 hours.

Do not let it marinade much more than 8 hours in the refrigerator because it has lemon juice in it. If it sits too long, the chicken may become tough or rubbery. 

EASY PEASY TIP: If you want to get a head start, add the marinade and chicken in a freezer bag, mix it all up so the chicken is well coated, and freeze it. When you are ready to cook for dinner, take it out of the freezer the morning of the day you want to make it, and place it in the refrigerator to thaw until you make it at dinner time. 

PREPARE THE VEGETABLES

Preheat your oven to 425°F. 

Cut the red onion into crescents about 1/2 inch to 3/4 inch wide and place in a large bowl. Next, slice the zucchini into rounds that are about 3/4 inches wide and add to your bowl.

Cut the eggplants into about 1-inch rounds, and then continue to cut each round into quarters. Throw the eggplant in the bowl.  

Into the veggie bowl, add about half of the remaining marinade and toss the veggies together to coat with the marinade. 

Take a large sheet pan or roasting pan, and brush some extra virgin olive oil right on the sheet pan. If you’d like, you can cover the sheet pan with parchment paper, or even with aluminum foil (lightly oil the aluminum foil if you use it). 

Dump all the veggies right onto the sheet pan to make a bed of vegetables. Spread the veggies out.

In between the vegetables, place the chicken pieces on the sheet pan. Make sure the chicken itself is in contact with the pan and not sitting on top of the veggies. 

Right on top of the chicken and vegetables, drizzle the remaining marinade on top.

Place on the middle rack of your pre-heated 425°F oven for about 20 minutes. If you’ve used chicken thighs, they may need a little longer so cut into a piece to make sure it has cooked through. 

And it’s all done!

Place on a platter and serve right away. You can place the chicken and veggies in a pita if you’d like. It is also super delicious with a good tzatziki sauce and hummus.

You can also warm up some pita bread and it in triangles and serve with your meal. This meal goes beautifully with our delicious vegan greek salad.

All in all, it is a super nutritious, colorful, healthy, and delicious meal!

We hope you have enjoyed making this one pan roasted chicken and vegetable shawarma. Let us know in the comments how you like it!

And if you enjoy making sheet pan dinners, check out our 30 minute sheet pan chicken and vegetable “stir fry” recipe!