Chicken Shawarma In A Loaf Pan

1.In a large bowl, add in the chicken followed by all the marinade ingredients: garlic, yogurt, seasonings, parmesan, butter and parsley.

2.Toss everything together until chicken is evenly coated on both sides. Be sure to scrape excess marinade off the sides of the bowl and spread it on the chicken.

3.Pile the chicken evenly in a loaf pan coated in non-stick spray. Bake at 450 degrees uncovered for 45 minutes or until the internal temp reaches at least 165 degrees at the thickest point.

4.Remove from the oven. There will be lots of excess pan juices. Pour excess juice into a bowl, then pour the bowl of juices back into the loaf pan over the chicken.

5.Pour the juices back into the bowl and set aside. Let the chicken rest for 10 minutes before slicing.

6.To slice, turn out the pan onto a clean cutting board. Use a sharp knife to thinly slice the chicken.

7.To store, add some of the reserved pan juices into the food storage container along with the chicken. Cover tightly and refrigerate for up to 4 days.