AuthorMike EgrieCategory, DifficultyIntermediate
Sheet-Pan Shawarma-Style Roasted Chicken Thigh Platter
Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
 10 cloves garlic, crushed with press, or 3½ teaspoons jarred minced garlic, divided
 ½ cup fresh lemon juice, divided
 1 ¼ tsp ground cumin, divided
 ½ tsp ground cinnamon
 1 ¼ lbs boneless, skinless chicken thighs
 16 oz red beet noodles
 16 oz zucchini noodles
 1 small red onion, halved and thinly sliced
 2 tbsp olive oil
 1 ¼ 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.

Ingredients

 10 cloves garlic, crushed with press, or 3½ teaspoons jarred minced garlic, divided
 ½ cup fresh lemon juice, divided
 1 ¼ tsp ground cumin, divided
 ½ tsp ground cinnamon
 1 ¼ lbs boneless, skinless chicken thighs
 16 oz red beet noodles
 16 oz zucchini noodles
 1 small red onion, halved and thinly sliced
 2 tbsp olive oil
 1 ¼ cups plain nonfat greek yogurt
 Chopped fresh parsley for garnish (optional)

Directions

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.

Sheet-Pan Shawarma-Style Roasted Chicken Thigh Platter
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