Sheet Pan Shawarma Chicken with Sweet Potatoes

With its insanely bold flavors, you’ll find yourself making this sheet pan shawarma chicken with sweet potatoes on repeat!

If you want an incredibly easy supper that tastes like you spent hours making it, then you’ve come to the right place! This sheet pan shawarma chicken with sweet potatoes comes together so quickly that every time I make it, I look over the recipe again and again to make sure I didn’t miss anything — that’s how easy it is. 

For any sheet pan supper, I always highly recommend using real baking sheets. I used to think that was just a snooty comment that bloggers love to make, but once I really got comfortable with the kitchen, I saw what a difference it makes to use real pans over disposables. Everything bakes so much more evenly — even if you don’t mix during baking — and the food is always crispy and delicious. Disposables, on the other hand, are notorious for resulting in soggy food, and you will have some parts of the food burned while others are still underdone. Obviously, if you don’t have a real baking sheet, you can still make this with a disposable, but I highly suggest you buy a few. It will really upgrade your sheet-pan baking!

We love shawarma chicken — you can check out my regular shawarma chicken in this post. This dish works really well if you are in the mood for shawarma chicken but you don’t want to deal with all the add-ons. The chicken and sweet potatoes together can make an easy meal on their own, or you can add a simple veggie side or salad if you’re looking for a more well-rounded supper. The insanely delicious bold shawarma spice flavor pairs so perfectly with the juicy chicken and sweet, creamy sweet potatoes. Everything cooks up together at once, so you have a full supper ready in no time.

If you love the flavor profile of shawarma spice, try my regular shawarma chicken for a fun and flavorful meal!

Sheet Pan Shawarma Chicken and Sweet Potatoes

With its insanely bold flavors, you'll find yourself making this shawarma chicken with sweet potatoes on repeat!

Print Recipe

Ingredients

• 1½ lbs. (approx.) chicken cutlets
• 2 medium sweet potatoes, scrubbed
• 1 Tbsp Union Spice Blends Mediterranean Blend*
• 1 Tbsp shawarma seasoning
• 1 tsp Cajun seasoning
• 2 Tbsp oil

Instructions

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Cut the potatoes and cutlets into big chunks (try to keep them a similar size). Place on the pan.
• Add spices and oil and toss everything together directly on the pan.
• Bake in preheated oven for 30 minutes.
• Serve with techinah or chummus (or both!).

Notes

You can purchase the Union Spice Blend Mediterranean Blend here. If you don’t have it, you can substitute with ½ teaspoon cumin, 1 teaspoon paprika, and 1 teaspoon garlic powder.

Recipe by Faigy Murray | https://mykitchenmystudio.com/sheet-pan-shawarma-chicken-with-sweet-potatoes/