Description
A hearty bowl of crispy roasted potatoes, juicy shawarma-spiced chicken, crunchy romaine, tangy pickle chips, and creamy garlic tahini sauce.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 4 cloves garlic, minced and divided
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 pounds russet potatoes, cut into 3/4-inch cubes
- 3 tablespoons tahini
- 1/4 cup mayonnaise
- 2 to 4 tablespoons water
- 2 cups romaine lettuce, chopped
- 3/4 cup dill pickle chips
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon pomegranate molasses (optional)
Instructions
- Preheat the oven to 425°F and line two sheet pans with parchment paper.
- In a large bowl, mix the chicken thighs with Greek yogurt, 1 tablespoon olive oil, lemon juice, 2 minced garlic cloves, cumin, coriander, paprika, turmeric, cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well and marinate for at least 30 minutes.
- In a separate bowl, toss the cubed potatoes with the remaining 2 tablespoons olive oil, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Spread them on one sheet pan in a single layer. Arrange the marinated chicken on the second sheet pan.
- Roast the chicken on the upper rack for 22 to 25 minutes, until cooked through and lightly charred at the edges. Roast the potatoes on the lower rack for 30 to 35 minutes, flipping once halfway through, until crisp and golden brown.
- While everything roasts, whisk together tahini, mayonnaise, the remaining 2 minced garlic cloves, and 2 to 4 tablespoons water in a small bowl until smooth and creamy.
- Slice or chop the cooked chicken into bite-size pieces.
- To assemble, divide the roasted potatoes among 4 bowls. Top with chicken, chopped romaine, pickle chips, and parsley. Drizzle with the sauce and finish with pomegranate molasses if using. Serve warm.
Notes
- Marinate the chicken longer for deeper flavor.
- Do not overcrowd the potatoes on the sheet pan or they will steam instead of crisp.
- Add water to the sauce a little at a time until it reaches a drizzle-friendly texture.
- Store lettuce, pickles, and sauce separately for the freshest leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg
Keywords: chicken shawarma potato bowls, shawarma chicken bowls, roasted potato chicken bowls, garlic sauce bowl recipe