Chicken Shawarma Sheet-Pan Dinner

Scaled for 6 portions · 5 steps

1 tbspground coriander1 tbspground cumin2 tspsmoked paprika1 tspfreshly ground black pepper, plus more for serving0.75 tspground cardamom0.75 tspground turmeric0.5 tspground cinnamon11 tbsp(165 ml) extra-virgin olive oil, divided1 tspgrated lemon zest, plus 5 tablespoons (75 ml) fresh lemon juice from 2 large lemons, divided, plus wedges for serving3.5 tsp(10 1/2 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight3medium cloves garlic, minced, divided6(6-ounce, 170 g each) bone-in, skin-on chicken thighs, patted dry1medium red onion (8 ounces; 227 g), cut into 1-inch-thick wedges1(15-ounce; 425 g) can chickpeas, drained and rinsed0.5 cup(120 ml) full-fat strained (Greek-style) yogurt0.25 cup(60 ml) tahini1 tbsp(15 ml) honey2small red bell peppers (8 ounces; 227 g), sliced 1/4-inch thick—Halal cart-style yellow rice or plain rice, for serving—Fresh tender herbs such as flat-leaf parsley, mint, and/or cilantro, for serving

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