Chicken Shawarma Sheet-Pan Dinner

Steps

1. 1

   In a small bowl, whisk together coriander, cumin, paprika, black pepper, cardamom, turmeric, and cinnamon; set spice mixture aside. In a large bowl, whisk together 6 tablespoons oil, 2 tablespoons lemon juice, 2 teaspoons kosher salt, half the garlic, and 2 tablespoons reserved spice mixture. Add chicken and toss until evenly coated. Cover and let stand at room temperature for 30 minutes or refrigerate for up to 24 hours.

2. 2

   When ready to roast, adjust oven racks to upper and lower-middle positions and preheat oven to 245°C (245°C). On a rimmed baking sheet, arrange chicken, skin-sides up, leaving edges of baking sheet empty. In a large bowl, combine onion, chickpeas, 2 tablespoons oil, 1/2 teaspoon kosher salt, and 1 tablespoon reserved spice mixture and toss until evenly coated. Arrange onion and chickpeas evenly around chicken; do not wash bowl. Roast on lower rack until chicken and onion are starting to brown, about 18 minutes.

3. 3

   Meanwhile, in a medium bowl, whisk together yogurt, tahini, honey, 2 tablespoons oil, remaining garlic, 1 teaspoon spice mixture, 1/2 teaspoon salt, remaining 3 tablespoons lemon juice, and lemon zest. Whisk in enough water to reach pourable consistency; set aside.

4. 4

   In reserved large bowl, toss bell peppers with remaining 1 tablespoon oil, 1 teaspoon spice mixture, and 1/2 teaspoon kosher salt. Working quickly, remove baking sheet from oven, flip onions, and arrange bell peppers around chicken. Transfer baking sheet to upper rack and roast until vegetables are browned, chickpeas are crisp, and chicken registers 175 to 85°C (79 to 85°C), 15 to 20 minutes.

5. 5

   To serve, divide rice evenly among 4 to 6 bowls and top with chicken and vegetables, along with any accumulated drippings. Drizzle with yogurt mixture, top with herbs and additional black pepper, and serve with lemon wedges.