An easy weeknight dinner that is ready to be served within 20 minutes, making it perfect for busy individuals or families. Baking everything on one pan makes for easy cleanup but also allows the potatoes to soak up all the garlicky-ghee goodness from the chicken.
Sheet Pan Chicken Shawarma with Smashed Potatoes
Serves 4 to 5
Prep Time: 10 minutes (at least 6 hours ahead)
Cooking time: 20 minutes
3 organic chicken breasts, chopped into 2-inch pieces
2 tablespoons Lee’s Ghee (Plain Jane or Golden Standard)
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
½ medium yellow onion, sliced
1 ½ teaspoons sumac
1 teaspoon sea salt
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon cardamom
⅛ teaspoon cinnamon
20 baby yellow potatoes
In a medium bowl, add the chicken, ghee, olive oil, garlic, onion, sumac, salt, coriander, cumin, chili powder, black pepper, turmeric, cardamom and cinnamon. Toss until chicken is thoroughly coated. Cover and marinate in the refrigerator for 6 hours or overnight.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a medium pot, add the baby potatoes and cover in cold, salted water. Bring to a boil. Boil the potatoes for 10 minutes or until fork-tender.
Transfer the potatoes onto the outer perimeter of the prepared baking sheet. Using a fork, smash the potatoes until flattened but still in one piece.
Spread out the marinated chicken in the middle of the baking sheet. Bake for 15 to 17 minutes or until the internal temperature reaches 165°F.
Refrigerate leftovers for up to 3 days.
| by Jessica Tilley
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