Description
An easy, flavorful Middle Eastern-inspired chicken dish with tender spiced chicken and roasted vegetables, all cooked together on one sheet pan for minimal cleanup.
Ingredients
- 2 lbs chicken thighs
- 2 tbsp lemon juice
- 6 garlic cloves
- 1/2 tbsp cumin
- 1/2 tbsp smoked paprika
- 1 tsp turmeric
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
Instructions
- Prep Your Ingredients: Cut the chicken thighs into 1/4-1/2 inch strips. This size allows for quick marination and even cooking. Place the strips in a large mixing bowl.
- Make the Marinade: Add the freshly squeezed lemon juice, minced garlic, cumin, smoked paprika, turmeric, salt, black pepper, and olive oil to the chicken.
- Toss and Marinate: Use your hands (or a spatula) to toss everything until the chicken is evenly coated. Cover the bowl and marinate for at least one hour, or overnight (the longer, the better!).
- Preheat and Prepare: When you’re ready to bake, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Arrange and Bake: Spread the marinated chicken in a single layer on the sheet pan. Bake for approximately 20-25 minutes, or until the chicken is cooked (internal temperature should reach 165°F/74°C). The edges should be beautifully golden brown.
- Serve and Enjoy: Serve warm alongside pita bread, fresh veggies, or a yogurt sauce, and enjoy the deliciousness you’ve created!
Notes
- For best flavor: marinate chicken 2-24 hours (but even 15 minutes works)
- Vegetable variations: zucchini, sweet potatoes or eggplant work well
- Leftovers make excellent wraps or salads
- Double spice mix and store extra for future use
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sheet Pan Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 recipe (without pita)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 160mg