Description
This Oven Roasted Chicken Shawarma recipe features tender, flavorful chicken marinated in a blend of spices, garlic, lemon juice, and olive oil, then roasted to juicy perfection with caramelized onions. A simple yet authentic way to bring Middle Eastern flavors into your kitchen using an oven, perfect for a family meal or casual get-together.
Ingredients
Scale
Chicken and Marinade
- 2 1/2 lbs. Chicken Thighs or Breasts, cut into bite-size pieces
- 2/3 cup Extra-Virgin Olive Oil
- 2 to 3 large Lemons, juiced
- 6 Garlic Cloves, minced
- 1 1/2 teaspoons Salt
- 2 teaspoons Pepper
- 2 teaspoons Cumin
- 2 teaspoons Paprika
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Red Pepper Flakes
Additional
- 1 to 2 Red Onions, thinly sliced
- 1 tablespoon Olive Oil (for sautéing, optional)
Instructions
- Marinate the Chicken: Cut the chicken into bite-size pieces and place in a bowl or large ziplock bag. Combine extra-virgin olive oil, fresh lemon juice, minced garlic, salt, pepper, cumin, paprika, turmeric, and red pepper flakes to create the marinade. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Cover and refrigerate for at least 1 hour, but preferably overnight or a minimum of 4 hours for best flavor absorption.
- Preheat Oven and Arrange Chicken: Preheat your oven to 425°F (220°C). Drizzle some olive oil on a sheet pan to prevent sticking. Spread the marinated chicken pieces evenly on the pan. Scatter the thinly sliced red onions all over the chicken to roast alongside it.
- Roast the Chicken: Place the sheet pan in the oven and bake the chicken and onions for 25 minutes until the chicken is cooked through and the onions are soft and caramelized.
- Enhance Crispiness (Optional): To achieve a crispier texture, heat a large pan over high heat and add about a tablespoon of olive oil. Transfer the cooked chicken and onions to the pan and sauté until the edges crisp up. Alternatively, set the oven to broil and place the baking sheet on the top rack, broiling for 2 minutes to get a crispy finish.
- Season and Serve: Remove the chicken from heat, taste, and adjust seasoning if necessary. Serve hot with your favorite sides such as pita bread, rice, or salad.
Notes
- Marinate the chicken for at least 4 hours or overnight to maximize flavor and tenderness.
- Using chicken thighs results in juicier meat compared to breasts.
- The optional final sauté or broil step adds crispiness but can be skipped if preferred.
- Serve with garlic sauce, tahini sauce, or fresh vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
