Sheet-Pan Chicken Shawarma

This Sheet-Pan Chicken Shawarma is a fast, flavorful twist on a Middle Eastern classic — juicy chicken thighs, crispy potatoes, and caramelized onions, all roasted to perfection. Tossed in Beituti’s Garlic Shawarma Marinade and cooked on a single pan, this no-fuss dinner delivers serious flavor with minimal cleanup. Serve it over rice or wrapped in warm pita with garlic mayo and tangy pickles for a weeknight meal that tastes like takeout — only better.

Ingredients

🍗 1 lb boneless skinless chicken thighs
🥔 1 large russet potato
🧅 ½ red onion
5 tbsp Garlic Marinade
For serving: pickles, garlic mayo, pita or rice

Directions:

1️⃣ Marinate chicken in 4 tbsp marinade (ideally overnight).
2️⃣ Toss sliced potatoes + onions with 1 tbsp marinade and ½ tsp salt.
3️⃣ Arrange everything on a sheet pan in one layer.
4️⃣ Roast at 500°F for 20 min.
5️⃣ Flip, then broil on high for 2–5 min.
6️⃣ Let chicken rest, slice thinly, and toss back in the pan juices (add extra marinade if you want it extra shawarma-y).
7️⃣ Serve over rice or wrap in pita.
8️⃣ For topping: Lebanese pickles or cornichons + garlic mayo (just mix garlic, mayo, and salt).