Sheet-Pan Shawarma-Style Roasted Chicken Thigh Platter
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 ? 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.
- 16 g Fat
- 134 mg Cholesterol
- 364 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 14 g Sugars
- 35 g Protein
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 ? 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.
