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Sheet-Pan Shawarma-Style Roasted Chicken Thigh Platter

Sheet-Pan Shawarma-Style Roasted Chicken Thigh Platter

Prep time: 15 minutes, plus standing time
Roast Time: 35 minutes
Serves: 4

  • 10 cloves garlic, crushed with press, or 3½ teaspoons jarred minced garlic, divided
  • ½ cup fresh lemon juice, divided
  • 1¼ teaspoons ground cumin, divided
  • ½ teaspoon ground cinnamon
  • 1¼ pounds boneless, skinless chicken thighs
  • 1 package (16 ounces) red beet noodles
  • 1 package (16 ounces) zucchini noodles
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1¼ cups plain nonfat Greek yogurt
  • Chopped fresh parsley for garnish (optional)


  1. Preheat oven to 450°. Line rimmed baking pan with foil. In medium bowl, whisk half the garlic, ¼ cup lemon juice, 1 teaspoon cumin, cinnamon, and ⅛ teaspoon salt and ¼ teaspoon pepper; add chicken and toss to coat. Transfer chicken to prepared pan; roast 15 minutes.
  2. In large bowl, toss beet and zucchini noodles, onion, oil and 1/8 teaspoon salt. Push chicken to 1 side of pan; place vegetables on opposite side. Roast 20 minutes or until internal temperature of chicken reaches 165°. Let stand 5 minutes; transfer chicken to cutting board and slice.
  3. In small bowl, whisk yogurt, and remaining half the garlic, ¼ cup lemon juice and ¼ teaspoon cumin.
  4. Serve chicken with vegetable mixture and garlic-yogurt sauce; garnish with parsley, if desired.

Per serving: 366 Calories, 16g Fat (3g Saturated), 134mg Cholesterol, 364mg Sodium, 23g Carbohydrates, 4g Fiber, 14g Sugars, 0g Added Sugars, 35g Protein

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