Sheet Pan Chicken Shawarma with Roasted Root Vegetables

1.Prepare the Marinade: In a medium bowl, whisk together the lemon juice, 3 tbsp olive oil (3 tbsp), cumin, coriander, turmeric, smoked paprika (1 tsp), garlic powder (1 tsp), cinnamon, cayenne pepper (if using), 1 tsp salt, and 1/2 tsp black pepper (½ tsp).

2.Marinate the Chicken: Add the cut chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, allowing the Mediterranean spices to deeply flavor the meat.

3.Preheat and Prep Vegetables: Preheat your oven to 220°C (425°F). Line a large, heavy-duty sheet pan with parchment paper for easy cleanup.

4.Season Vegetables: In a separate large bowl, toss the cubed sweet potato (1 large), carrots (3 medium), parsnips (2 medium), and red onion (1) wedges with 2 tbsp olive oil (3 tbsp), 1/2 tsp salt, and 1/4 tsp pepper.

5.Arrange for Roasting: Spread the seasoned root vegetables in a single layer on one half of the prepared sheet pan. Ensure they have space to roast, not steam.

6.Add Chicken: Arrange the marinated chicken pieces in a single layer on the other half of the sheet pan, ensuring minimal overlap.

7.Roast: Place the sheet pan in the preheated oven and roast for 20 minutes.

8.Toss and Finish: After 20 minutes, carefully remove the pan. Use tongs to toss the vegetables and flip the chicken pieces. Return the pan to the oven and roast for another 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F) and the vegetables are tender and slightly caramelized.

9.Serve: Remove from the oven. Garnish generously with fresh chopped parsley and serve immediately directly from the pan or plated alongside lemon wedges and a dollop of tzatziki or Greek yogurt for a creamy contrast.