Sheet-Pan Chicken Shawarma with Cauliflower

Chicken thighs tossed in a warm shawarma spice blend and roasted until charred at the edges, with golden cauliflower and red onion. Finished with lemon and parsley.

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 medium head cauliflower (about 2 lb), cut into bite-size florets
• 1 medium red onion, cut into thin wedges
• 4 tablespoons olive oil, divided
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment paper.
2. In a large bowl, stir together the cumin, paprika, coriander, turmeric, cinnamon, cayenne, garlic, lemon zest, 1 tablespoon of the lemon juice, 3/4 teaspoon salt, the black pepper and 2 tablespoons olive oil. Add the chicken, toss to coat and let it sit for 10 minutes while you cut the cauliflower.
3. Toss the cauliflower and onion with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Spread the chicken on one baking sheet and the vegetables on the other.
4. Roast for 20 to 25 minutes, stirring the vegetables and swapping the pans halfway, until the cauliflower is browned at the edges and the chicken reaches 165°F (74°C).
5. Combine the chicken and vegetables on one pan, drizzle with the remaining lemon juice and sprinkle with the parsley.

Nutrition (per serving)

462 cal · 49g protein · 14g carbs · 24g fat

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