Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup plain Greek yogurt (full-fat or low-fat)
  • 2 Tbsp olive oil, divided
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp shawarma spice blend (e.g., cumin, coriander, paprika, turmeric)
  • 1 large red onion, thinly sliced
  • 2 tsp kosher salt
  • 1 tsp black pepper

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, 1 tablespoon of olive oil, lemon juice, shawarma spice blend, salt, and pepper to create the marinade.
  2. Add the chicken thighs to the bowl and toss to coat thoroughly with half of the marinade. Set aside the remaining marinade. Allow the chicken to marinate for a minimum of 25 minutes (the time needed for the acid/yogurt to tenderize the meat).
  3. Toss the drained chickpeas and sliced red onion with the remaining marinade mixture and the remaining 1 tablespoon of olive oil.
  4. Preheat your oven to 425°F (220°C).
  5. Spread the marinated chicken, chickpeas, and onion evenly across a large sheet pan, ensuring no pieces are overlapping to maximize surface area exposure and promote browning.
  6. Bake for 30 minutes, rotating the pan halfway through. The chicken is done when its internal temperature reaches 165°F (74°C) and the chickpeas are crispy and browned.
  7. Serve immediately.