Imagine transforming your kitchen into a Middle Eastern culinary paradise with just one sheet pan and minimal effort! This Sheet Pan Chicken Shawarma with Sweet Potatoes is not just a meal; it's a flavor explosion that will transport your taste buds to the bustling streets of the Middle East. With perfectly spiced chicken, caramelized sweet potatoes, and a simplicity that will make weeknight cooking a breeze, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 sweet potatoes, cubed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or lightly grease with olive oil to prevent sticking.
- In a small bowl, combine cumin, paprika, garlic powder, onion powder, salt, and pepper to create the shawarma spice blend.
- Pat chicken thighs dry with paper towels to ensure even seasoning and better browning.
- Cube sweet potatoes into roughly 1-inch pieces, ensuring they are uniform in size for even cooking.
- Place chicken thighs and sweet potato cubes on the sheet pan. Drizzle olive oil over both, then sprinkle the prepared spice blend evenly, ensuring all pieces are well-coated.
- Arrange chicken thighs and sweet potatoes in a single layer, making sure they are not overcrowded to allow proper roasting and browning.
- Roast in the preheated oven for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender and slightly caramelized.
- Remove from oven and let rest for 5 minutes to allow juices to redistribute.
- Garnish with freshly chopped parsley before serving. Optional: Serve with tzatziki, hummus, or pita bread.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure crispy, golden-brown skin and maximum flavor absorption.
- Cut sweet potatoes into uniform 1-inch cubes to guarantee even cooking and beautiful caramelization.
- Don't overcrowd the sheet pan - give your ingredients breathing room to roast properly and develop those delicious crispy edges.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C) without overcooking.
- Let the dish rest for 5 minutes after cooking to allow juices to redistribute, keeping the chicken tender and moist.
- For extra flavor, consider adding a squeeze of fresh lemon juice or a dollop of tzatziki just before serving to brighten the dish.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 14g
Protein: 24g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 80mg
