This Shawarma Baked Chicken brings together the warm, aromatic flavors of classic Middle Eastern shawarma but transforms them into an easy, oven-baked roast. Tender chicken legs marinated in yogurt and spices are baked alongside soft, golden potatoes and onions. Serve it with turmeric rice, pickles, and a drizzle of pomegranate molasses for the perfect comforting meal.

Why You’ll Love This Recipe

• It captures the flavor of shawarma without a rotisserie, using simple baking techniques.

• The chicken legs become juicy, tender, and perfectly browned.

• Everything bakes in one tray, making it a minimal-effort dinner.

• The potatoes absorb all the marinade drippings, becoming incredibly flavorful.

• Pairs beautifully with turmeric rice, pickles, or flatbread, making it adaptable for any meal.

Ingredients

For the Chicken Marinade

• 2 chicken legs, skin on (or skinless)

• 4 tbsp yogurt

• 2 tbsp mayonnaise

• 1 tbsp tomato paste

• 2 tsp cumin powder

• 2 tsp coriander powder

• 3 tsp paprika

• 2 tsp salt

• 1 tsp white pepper

• 1 tsp black pepper

• 2 tsp sumac

• 1 tbsp lemon juice

• 2 tbsp oil

• 1 garlic clove, grated

For Baking

• 3–4 medium potatoes, peeled and cubed

• 1 medium onion, cubed

• 1/2 cup broth

For Serving

• Turmeric rice (link to my turmeric rice recipe: https://ashulovestocook.com/persian-inspired-chicken-and-turmeric-rice/)

• Pickles

• Pomegranate molasses

Instructions

Step 1: Prepare the Marinade

• In a large bowl, whisk together yogurt, mayonnaise, tomato paste, cumin, coriander, paprika, salt, white pepper, black pepper, sumac, lemon juice, oil, and grated garlic.

• Add the chicken legs and coat them thoroughly in the marinade.

• Let the chicken marinate for at least 1 hour, or overnight for best flavor.

Step 2: Assemble the Baking Tray

• Preheat your oven to 180°C (350°F).

• In a baking dish, scatter the cubed potatoes and onions.

• Place the marinated chicken legs on top of the vegetables.

• Pour 1/2 cup broth around the chicken (not directly on top).

• Cover the tray tightly with foil.

Step 3: Bake

• Bake at 180°C for 45 mins covered with foil.

• Remove the foil and continue baking until the chicken is golden and the potatoes are fully tender (about 20–25 minutes).

Step 4: Serve

• Plate the roasted chicken and potatoes with turmeric rice, your favorite pickles, and a drizzle of pomegranate molasses.

• Optionally garnish with chopped parsley or an extra sprinkle of sumac.

Tips and Tricks

• Skin-on chicken gives the best flavor and browning, but skinless works fine.

• Marinating overnight deepens the shawarma flavor.

• Add extra broth if you want more sauce to serve over rice.

• For crispier potatoes, remove the chicken in the last 10 minutes and broil the potatoes until lightly browned.

• Swap potatoes with sweet potatoes or add carrots for variation.

Shawarma Baked Chicken

Shawarma Baked Chicken brings together the warm, aromatic flavors of classic Middle Eastern shawarma but transforms them into an easy, oven-baked roast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Fusion, Middle eastern

Servings 2

Ingredients

  

1x2x3x

For the Chicken Marinade

• 2 chicken legs skin on (or skinless)
• 4 tbsp yogurt
• 2 tbsp mayonnaise
• 1 tbsp tomato paste
• 2 tsp cumin powder
• 2 tsp coriander powder
• 3 tsp paprika
• 2 tsp salt
• 1 tsp white pepper
• 1 tsp black pepper
• 2 tsp sumac
• 1 tbsp lemon juice
• 2 tbsp oil
• 1 garlic clove grated

For Baking

• 3 –4 medium potatoes peeled and cubed
• 1 medium onion cubed
• 1/2 cup broth

For Serving

• Turmeric rice link to your recipe: https://ashulovestocook.com/persian-inspired-chicken-and-turmeric-rice/
• Pickles
• Pomegranate molasses

Instructions

 

• In a large bowl, whisk together yogurt, mayonnaise, tomato paste, cumin, coriander, paprika, salt, white pepper, black pepper, sumac, lemon juice, oil, and grated garlic.
• Add the chicken legs and coat them thoroughly in the marinade.
• Let the chicken marinate for at least 1 hour, or overnight for best flavor.
• Preheat your oven to 180°C (350°F).
• In a baking dish, scatter the cubed potatoes and onions.
• Place the marinated chicken legs on top of the vegetables.
• Pour 1/2 cup broth around the chicken (not directly on top).
• Cover the tray tightly with foil.
• Bake at 180°C for 45 mins covered with foil.
• After 45 mins, remove the foil and continue baking until the chicken is golden and the potatoes are fully tender (about 20–25 minutes).
• Plate the roasted chicken and potatoes with turmeric rice, your favorite pickles, and a drizzle of pomegranate molasses.
• Optionally garnish with chopped parsley or an extra sprinkle of sumac.

Keyword baked chicken, Chicken recipes, Chicken roast, shawarma chicken

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