Save to Pins A vibrant, flavorful Middle Eastern-inspired chicken dish roasted on a single sheet pan with vegetables perfect for a fuss-free, budget-friendly dinner.
This dish quickly became a family favorite soon after I started making it, enjoyed for its simplicity and authentic taste.
Ingredients
- Chicken: 2 lbs (900 g) boneless skinless chicken thighs 2 tbsp olive oil 2 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika 1 tsp ground turmeric 1 tsp ground cinnamon 1/2 tsp cayenne pepper (optional for heat) 1 1/2 tsp kosher salt 1/2 tsp black pepper 3 garlic cloves minced Juice of 1 lemon
- Vegetables: 2 medium red onions cut into wedges 2 medium bell peppers (any color) sliced 1 medium zucchini sliced into half-moons 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper
- Serving: 4 pita breads or flatbreads (optional) 1 cup cherry tomatoes halved 1/2 cup fresh parsley chopped 1/2 cup tzatziki sauce or plain yogurt (optional) Lemon wedges
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Marinate Chicken:
- In a large bowl combine olive oil cumin coriander paprika turmeric cinnamon cayenne (if using) salt pepper minced garlic and lemon juice. Add chicken thighs and toss to coat thoroughly.
- Prepare Vegetables:
- In a separate bowl toss red onions bell peppers and zucchini with olive oil salt and pepper.
- Arrange on Sheet:
- Spread the marinated chicken thighs and vegetables on the prepared baking sheet in a single layer placing chicken pieces evenly among the vegetables.
- Roast:
- Roast for 25 30 minutes flipping the chicken and vegetables halfway through until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C) and vegetables are tender.
- Rest:
- Remove from oven and let rest for 5 minutes. Slice or shred the chicken if desired.
- Serve:
- Serve warm with pita or flatbread cherry tomatoes fresh parsley tzatziki or yogurt and lemon wedges.
Save to Pins This recipe always brings my family together for a comforting meal shared around the table.
Required Tools
Large baking sheet Mixing bowls Knife and cutting board Parchment paper or aluminum foil Tongs or spatula
Allergen Information
Contains wheat if serving with pita bread and milk if serving with tzatziki or yogurt Gluten-free if served without pita or flatbread Dairy-free if tzatziki or yogurt is omitted Always check labels for potential allergens
Nutritional Information
Calories 370 Total Fat 19 g Carbohydrates 12 g Protein 38 g per serving without bread or sauce
Save to Pins This simple recipe offers both ease and authentic flavors perfect for weeknight dinners.
Frequently Asked Questions
- → What are key spices for authentic flavor?
Ground cumin, coriander, smoked paprika, turmeric, and cinnamon blend to create the distinctive Middle Eastern taste.
- → How can I ensure the chicken stays juicy?
Marinate the chicken for several hours and roast it alongside vegetables, flipping halfway to cook evenly while retaining moisture.
- → What vegetables work best for roasting together?
Red onions, bell peppers, and zucchini provide vibrant colors and complementary textures when roasted with the chicken.
- → Can I prepare this dish in advance?
Yes, marinating the chicken up to 12 hours ahead enhances flavor and saves prep time on the day of cooking.
- → What sides complement this dish?
Serving with pita or flatbreads, fresh parsley, cherry tomatoes, and a cooling tzatziki or yogurt adds balance and freshness.
- → Is this dish suitable for dairy-free diets?
Yes, omitting the tzatziki or yogurt ensures it remains dairy-free without affecting the core flavors.