Go Back
Baked Chicken (Sharwarma Style)
Print Pin
5 from 6 votes

Baked Chicken (Shawarma Style)

Author Joy in Every Season

Ingredients

  • 4 skin on bone in, chicken breasts
  • 1/2 cup olive oil
  • 6 cloves garlic crushed
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1/4 tsp cinnamon
  • 1 tsp fresh cracked pepper
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 3 large lemons use juice from 2 for marinade, 1 wedged for serving
  • 1 large yellow onion sliced
  • Optional: fresh chopped parsley for serving
  • Garlic Tahini Sauce:
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 TBSP tahini
  • 2 cloves garlic crushed
  • 3-4 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp fresh cracked pepper

Instructions

  • In large zip lock baggie (or bowl), combine together: olive oil, garlic, smoked paprika, cumin, cinnamon, salt, pepper, lemon juice, and pepper flakes.
  • Place chicken breasts into marinade and place in 'fridge, marinade for at least an hour (preferably longer).
  • Peel and slice onions and place into large oven proof baking dish. Place chicken on top of onion slices. Pour any remaining marinade into baking dish. If needed add a drizzle of olive oil to make sure onions are well coated (so they don't burn).
  • Place baking dish into preheated 425* oven and bake for 50-60 minutes, depending on size of chicken breast. Chicken should be well browned.
  • For Sauce:
  • Combine all ingredients in small bowl and refrigerate for at least one hour. If sauce seems a little thick, add a little more lemon juice.
  • Serve chicken with roasted onions and a big spoonful of the Garlic Tahini Sauce. *Optional: top with chopped parsley and lemon wedges.
  • Enjoy!