Chicken Shawarma Spiced Sheet Pan Dinner with Roasted Carrots

On those days where you need an easy recipe with little clean up, one pan chicken shawarma spiced dinner with roasted carrots is a perfect meal! Serve it with couscous, rice (you can get long grain rice fully cooked in the freezer section…shh, we won't tell) or a sheet pan of baked fries. Don't forget the tahini to drizzle over it all!

Sheet Pan Chicken Shawarma Dinner with Spiced Carrots

Serves 4

2.5 lbs bone in skin on chicken thighs, rinsed and patted dry

3 Tablespoons olive oil, separated

1 1/2 Tablespoons shawarma spice mix (recipe below)

1 lemon, juice & zest

1 1/2 cups carrots, scrubbed and sliced into short sticks

Salt, to taste

Pepper, to taste

Shawarma spice mix

1 Tablespoon cumin

1 Tablespoon ground coriander

1 Tablespoon garlic powder

1 Tablespoon turmeric

1 Tablespoon smoked (sweet) paprika

1 teaspoon ground cloves

1/2 teaspoon cayenne

Mix thoroughly and store in an airtight container

Carrot spices

1/2 teaspoon smoked paprika

1/2 teaspoon ground cardamom

1/2 teaspoon cumin

Method

Preheat oven to 425c. In a bowl combine 2 Tablespoons olive oil, lemon zest, lemon juice, shawarma spices and a pinch each of salt and pepper. Rub spices, oil and juice all over each thigh and if you can get it under as well as on top of the skin. Lay chicken thighs in a single layer on a sheet pan and roast for 15 minutes initially. While chicken is roasting toss carrots in the spices listed, the remaining Tablespoon olive oil and another pinch of salt and pepper. After 15 minutes roast time for the chicken, remove pan from oven and add carrots in between the chicken. Roast for another 20 minutes, or until chicken registers 165 on a meat thermometer. Serve drizzled with tahini and accompanied by rice, potatoes or couscous.