How to Make Sheet Pan Shawarma Style Roasted Chicken Thigh Platter

Preheat the oven to 425°F (220°C).

In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a marinade.

Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.

Place the marinated chicken thighs on a baking sheet lined with parchment paper, skin side up.

Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).

While the chicken is roasting, prepare the tahini sauce by mixing tahini with lemon juice and a little water until smooth. Adjust the consistency as needed.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing.

To serve, arrange the sliced chicken on a platter with chopped parsley, cucumbers, tomatoes, and pickled red onions.

Drizzle the tahini sauce over the chicken and serve with warm pita bread.

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