# What You'll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 2 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1/2 tsp cayenne pepper (optional)
09 - 1 1/2 tsp kosher salt
10 - 1/2 tsp black pepper
11 - 3 garlic cloves, minced
12 - Juice of 1 lemon
→ Vegetables
13 - 2 medium red onions, cut into wedges
14 - 2 medium bell peppers, sliced
15 - 1 medium zucchini, sliced into half-moons
16 - 2 tbsp olive oil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
→ Serving
19 - 4 pita breads or flatbreads (optional)
20 - 1 cup cherry tomatoes, halved
21 - 1/2 cup fresh parsley, chopped
22 - 1/2 cup tzatziki sauce or plain yogurt (optional)
23 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Mix olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, garlic, and lemon juice in a large bowl. Add chicken thighs and coat evenly.
03 - Toss red onions, bell peppers, and zucchini with olive oil, salt, and pepper in a separate bowl.
04 - Spread chicken thighs and vegetables in a single layer on the prepared baking sheet, distributing pieces evenly.
05 - Roast for 25–30 minutes at 425°F, flipping halfway through, until chicken reaches internal temperature of 165°F and vegetables are tender.
06 - Remove from oven and let rest for 5 minutes before slicing or shredding chicken.
07 - Serve warm with optional pita or flatbread, cherry tomatoes, fresh parsley, tzatziki or yogurt, and lemon wedges.
