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

Cook Time 1

Course Main Course

Cuisine Fusion, Middle eastern

Servings

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 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