Shawarma chicken breast marinated to perfection, then baked in the oven with lemony baby potatoes and a side of baked green beans. A true sheet pan meal that’s sure to please!

This Shawarma Chicken with Lemon-Baked Potatoes and Green Beans is another perfect beginner recipe for all you beginner cooks out there! This may seem like a complicated meal with all the components going on, but it’s really not! The beauty of this recipe is that everything cooks in the oven!

What’s Chicken Shawarma?

You may be wondering what Chicken Shawarma is? Well, it’s a Middle Eastern-style marinated chicken with turmeric, salt, pepper, cinnamon, oregano and ground cumin. We’re not going to do anything fancy to this at all - we’re literally just going to marinate the chicken and bake it in the oven!

This isn’t a traditional cooking method of chicken shawarma because we’re going to be baking our chicken in the oven. In the shawarma shops, chicken shawarma is prepared on a spit rod and it’s grilled - sometimes for up to a day! Us home cooks usually don’t have the time for that nor the equipment, so this will have to do! Don’t worry, it will be just as tasty, if not tastier, than what you get at the restaurant!

However, I can’t stress the importance of marination here. This will be the most involved part of the recipe. The flavours are exotic and exquisite, and it goes great with both chicken breast and chicken thighs. Let me tell you that there is a bit of spice from the red chili flakes, so if you have a low spice tolerance, then you can omit this ingredient.

As you feel more comfortable in the kitchen, you can use this shawarma chicken as a base and use it for other recipes! I’ve made two different shawarma sandwiches - Quick Healthy Chicken Shawarma Wraps and Juicy Chicken Shawarma Sandwich. The quick wraps are perfect for a fast but super tasty lunch. We’re still using chicken breast here, but we’ll be pan-searing the chicken. However, the Juicy Chicken Shawarma Sandwich is a more traditional recipe, with the intention of replicating the Middle Eastern shawarma sandwiches, which are uber popular in Canada.. Traditionally chicken thighs are used instead of chicken breast, and the thighs are roasted in the oven then seared on the pan for extra crispiness.

So, I consider this Shawarma Chicken recipe a stepping stone to those two! I hope you try this out and you’re eager to try the others soon! I’d love it if you tried them all and let me know how it went in the comments or on my social media!

Whether you’re a beginner or not, this sheet pan chicken shawarma dinner is perfect for when you want minimal prep time. You simply marinate your chicken, then throw the chicken onto a baking sheet, followed by the potatoes and the green beans. Then you can go about your evening watching TV, cleaning, or whatever you do after a long day of work, and the oven does all the cooking magic! There’s such little active time in this recipe, so I don’t mind making this from time to time as well!

What Spices are in Shawarma Chicken Marinade?

This marinade uses just a few Mediterranean spices, but they really work so well together to bring incredible flavours to your chicken breast! Here’s what we’re using:

Turmeric
Salt and pepper
Cinnamon
Oregano
Ground Cumin

How to Bake the Sheet Pan Shawarma Chicken Dinner

Preheat the oven to 400 F.

To prepare the marinade, take a large bowl and add the lemon juice, olive oil, garlic, ground cumin, turmeric, black pepper salt and chili flakes. Whisk well to combine the ingredients and add the chicken. Let the chicken marinate for at least 20 minutes and for up to two hours.

Wash and clean the baby potatoes and slice in half. In another bowl, add the potatoes with the lemon juice, olive oil, oregano and salt and toss the potatoes to mix well.

Next, line a baking sheet with foil. Add the potatoes on one side of the pan and place the baking sheet on the middle rack. Set a timer for 25 minutes.

With 15 minutes remaining on the timer, take the baking sheet out of the oven. Add the chicken on the same pan and pour any excess marinade over the chicken. Return the baking sheet to the oven and bake for about 15 minutes.

With 10 minutes remaining on the timer, take the baking sheet out of the oven. Add the green beans to one side of the baking sheet, next to the potatoes and the the chicken. Bake everything for the remaining 10 minutes.

Serve hot and enjoy!

Watch How to Make Easy Sheet Pan Chicken Shawarma Dinner Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

shawarma chicken, shawarma marinade, sheet pan shawarma chicken, easy sheet pan recipe, sheet pan easy shawarma

Sheet Pan Recipe, Beginner, Shawarma

Mediterranean

Yield: 2

Author: Anadi

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Easy Sheet Pan Chicken Shawarma Dinner

Shawarma chicken breast marinated to perfection, then baked in the oven with lemony baby potatoes and a side of baked green beans. A true sheet pan meal that’s sure to please!

Prep time: 25 MCook time: 25 MTotal time: 50 M

Ingredients:

For the shawarma chicken

2 x chicken breast
1/2 lemon, juiced
1 Tbsp olive oil
2 garlic cloves, minced
1 tsp ground cumin
1/4 tsp turmeric
1/2 tsp black pepper
salt to taste
red chili flakes to taste
pinch of cinnamon

For the sides

1 lbs baby potatoes, cut in half
1/2 lemon, juiced
1/2 Tbsp olive oil
1/2 tsp oregano
1 Cup green beans (fresh or frozen)
salt to taste

Instructions:

Preheat the oven to 400 F.
To prepare the marinade, take a large bowl and add the lemon juice, olive oil, garlic, cumin, turmeric, black pepper salt and chili flakes. Whisk well to combine the ingredients and add the chicken. Let the chicken marinate for at least 20 minutes and for up to two hours.
Wash and clean the baby potatoes and slice in half. In another bowl, add the potatoes with the lemon juice, olive oil, oregano and salt and toss the potatoes to mix well.
Next, line a baking sheet with foil. Add the potatoes on one side of the pan and place the baking sheet on the middle rack. Set a timer for 25 minutes.
With 15 minutes remaining on the timer, take the baking sheet out of the oven. Add the chicken on the same pan and pour any excess marinade over the chicken. Return the baking sheet to the oven and bake for about 15 minutes.
With 10 minutes remaining on the timer, take the baking sheet out of the oven. Add the green beans to one side of the baking sheet, next to the potatoes and the the chicken. Bake everything for the remaining 10 minutes.
Serve hot and enjoy!

Notes:

If your baking sheet is non-stick or is resistant to stains - you don't need to use aluminium foil. I did not need to while preparing this recipe If using fresh green beans, wash the beans well before adding to the sheet pan. If using frozen beans, add directly to the baking sheet when 10 minutes remain on the timer. You can check the internal temperature of the chicken by using an instant read thermometer in the thickest part of the chicken. If the chicken is cooked, it should be at least 165 F.