Sheet-Pan Chicken Shawarma with Peppers and Crispy Chickpeas

By Sprig Originals ✓ · cooked up in Sprig

Everything for this weeknight shawarma dinner roasts together on one tray: warmly spiced chicken thighs, sweet peppers and red onion, and canned chickpeas that turn golden and craggy in the hot oven. A squeeze of lemon and a spoonful of cold yogurt at the table finish it in seconds — no marinating, no extra pans, and the whole thing is done in about 45 minutes.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 15 oz can chickpeas, drained and rinsed
• 2 red bell peppers, cut into 1-inch strips
• 1 large red onion, cut into thick wedges
• 4 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 3 cloves garlic, grated or finely minced
• 1 lemon, zested and cut into wedges
• 1.5 tsp kosher salt
• 0.5 tsp black pepper

• 1 cup plain Greek yogurt

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the upper third. Tip the drained chickpeas onto a clean kitchen towel and pat them thoroughly dry — dry chickpeas are what turn crisp instead of steamy.
2. On a large rimmed sheet pan, toss the chickpeas, bell peppers and red onion with 2 tablespoons of the olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 3/4 teaspoon salt and the black pepper. Spread everything into a single layer and push it toward the edges of the pan.
3. In the empty bowl, toss the chicken thighs with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, the garlic, lemon zest and remaining 3/4 teaspoon salt until evenly coated. Lay the thighs flat down the center of the pan, nestled among the vegetables and not overlapping.
4. Roast for 30 to 35 minutes, stirring the chickpeas and vegetables once at the 18-minute mark, until the chicken registers 165°F (74°C) at its thickest point, the pepper edges are charred and the chickpeas are golden and crisp.
5. Squeeze 2 lemon wedges over the whole pan, let it rest 5 minutes, then slice the chicken into thick strips. Serve straight from the pan with the yogurt spooned alongside and the remaining lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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