Sheet-Pan Chicken Shawarma with Lemon-Rosemary Potatoes
One-pan Middle Eastern-inspired chicken shawarma with warm spiced thighs, crispy roasted potatoes, and garlicky yogurt sauce. Warm spices like cinnamon and cardamom give the chicken depth, while fresh lemon and rosemary brighten the potatoes. Quick weeknight dinner that feels restaurant-quality. Serve with pitas, cucumbers, tomatoes, and lettuce for build-your-own wraps that come together in under 30 minutes.
Ingredients
- 1 ½ pounds boneless chicken thighsboneless chicken breasts1:1poultry
will be drier; reduce cooking time to 12-14 minutes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ¼ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ tablespoons olive oil, divided
- 1 pound baby potatoes, halved or quartered if large
- 1 tablespoon lemon zest
- 1 sprig rosemary, chopped
- 5 ounces full-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 4 pitasflatbread, naan, or lettuce cups1:1grain
low-carb swap with lettuce cups
- 2 Persian cucumbers, sliced
- 8 cherry tomatoes, halved
- 1 head romaine lettuce, thinly sliced
Instructions
- 1
Preheat oven to 400 F.
- 2
Combine chicken thighs with coriander, cumin, cinnamon, cardamom, smoked paprika, salt, and pepper in a large bowl. Drizzle with olive oil and toss to coat evenly. Transfer to rimmed baking sheet.
- 3
In separate bowl, toss potatoes with lemon zest, rosemary, remaining olive oil, and a pinch of salt. Scatter around chicken on baking sheet.
- 4
Roast until chicken thighs and potatoes are cooked through, 16 to 18 minutes.
- 5
While roasting, whisk Greek yogurt with lemon juice and grated garlic in small bowl. Season with salt to taste.
- 6
Remove sheet from oven and let cool slightly. Slice chicken.
- 7
Spread yogurt sauce onto each pita. Layer with sliced chicken, cucumbers, tomatoes, and lettuce. Serve with roasted potatoes.
Tips
Don't skip halving the potatoes--they cook faster and crisp better on the edges.
Make the yogurt sauce while the sheet pan roasts so everything comes together on timing.
Warm the pitas in a dry skillet or directly over a gas flame for 10 seconds per side before serving.
Good to Know
Refrigerate cooked chicken and potatoes in airtight container up to 4 days. Yogurt sauce keeps 3 days. Do not freeze yogurt sauce (separates).
Marinate chicken with spices and oil up to 8 hours. Prep potatoes and potatoes mixture up to 4 hours ahead. Assemble wraps to order.
Serve chicken and potatoes warm or at room temperature. Warm pitas before serving. Set out yogurt sauce, sliced vegetables, and lettuce separately so diners build their own wraps.
Common Mistakes
Don't skip the yogurt sauce step--its moisture and tang balance the warm spices.
Do not crowd potatoes on pan to avoid steaming instead of roasting.
Do not skip the lemon zest on potatoes; it brightens the earthiness.
Substitutions
Dairy-Free Swaps
General Alternatives
will be drier; reduce cooking time to 12-14 minutes
low-carb swap with lettuce cups
FAQ
Can I use bone-in chicken thighs?
Yes. Increase roasting time to 20-22 minutes until the meat is cooked through near the bone. Bone-in thighs stay even more tender and flavorful than boneless.
What if I don't have Persian cucumbers?
English or hothouse cucumbers work fine. Slice them thinner to match the delicate bite of Persian varieties. Regular slicing cucumbers are watery; add them closer to serving.
Can I freeze leftover chicken and potatoes?
Yes, up to 3 months in an airtight container. Reheat on a baking sheet at 350 F for 10-12 minutes. Thaw overnight in the fridge first for best texture.