Yogurt is a common marinade throughout the Levant region. Not only does it act as a tenderizer, but it also creates a crust on the meat and carries the flavor of the spices (here those are the shawarma heavy-hitters like cumin, coriander, and turmeric). The chicken marinates for just 30 minutes (or up to 12 hours in the fridge if you’re not in a rush), which makes it exceedingly doable without tons of planning. Roasting the bird alongside halved shallots and sliced lemons means you get jammy and crispy accompanying bites built right in, cooked in the rich chicken juices.
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What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Large Skillet
$74 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Rimmed Baking Sheet
$32 At Amazon
Recipe information
Yield
4 servings
Ingredients
1
1½
1½
1½
¾
4
¼
4
1
3
1
4
Special equipment
Preparation
Step 1
Finely grind coriander seeds, cumin seeds, peppercorns, paprika, and turmeric in a spice mill. Transfer spice mixture to a small bowl; whisk in garlic, yogurt, and 2 Tbsp. oil. Generously season chicken with salt, then smear yogurt mixture all over. Let sit on a rimmed baking sheet at room temperature at least 30 minutes, or chill, uncovered, up to 12 hours. If chilling, let chicken sit at room temperature 30 minutes before roasting.
Step 2
Preheat oven to 425°. Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Place chicken, breast side up, in pan, then nestle shallots, cut side down, and lemon slices around. Season shallots and lemon with salt. Tuck in oregano sprigs and cook, undisturbed, until shallots are starting to brown, about 3 minutes.
Step 3
Pour ½ cup water into pan; transfer skillet to oven, arranging so legs are pointing toward back of oven. Roast until skin has taken on some color, 10–15 minutes. Reduce heat to 325°; continue to roast until chicken is cooked through and tender (an instant-read thermometer inserted into thickest part of breast should register 155°; it will climb to 165° as the chicken rests) and shallots are jammy, 60–70 minutes. Let rest 15 minutes.
Step 4
Transfer chicken to a cutting board and carve as desired. Arrange on a platter; tuck shallots and lemon slices around. Spoon juices in pan over, top with oregano leaves, and sprinkle with sea salt.
How would you rate Shawarma Roast Chicken With Shallots and Lemons?
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Reviews (56)
Back to TopI thought this was good, but not superb. The yogurt marinade really kept the chicken moist! I agree that more shallots are needed. I made this with bone-in, skin-on chicken breasts.
jsbjk
Winnetka, IL
1/30/2023
So I did not do this recipe with a whole chimken. I used 3 pieces of boneless skinless chimken thighs instead - enough to fill up a 9x13 baking pan during the marination. I also used red onions instead of shallots because it's what I had on hand. Didn't have fresh herbs as well so I just sprinkled the chicken, lemons and onions with dried thyme and oregano while it was frying. So I fried it on low in a cast iron pan for like 15 minutes while waiting for the oven to reach the indicated temp (425). When the oven was ready, roasted it for 10 minutes at 425 and then another 10 minutes at 325. AAAAND it worked!!! I thought the chicken might get dried out but it didnt and there was enough sauce on the pan to scoop onto the chicken. Also, I did not sliced the chicken or pound it to make it thinner.
Heidi
Utah
1/14/2023
Why do you refer to a pan, then say skillet, then say pan, then skillet? I’m assuming you’re talking about one piece of cookware, and not two?? Not clear why you wouldn’t simply use one common term…
Anonymous
12/18/2022
Of the many BA recipes I've made, this was one of my favorites. Flavorful and delicious.
Jenn
SF
8/23/2022
Here's the recipe for those that can't see it: Ingredients 4 servings 1 Tbsp. coriander seeds 1½ tsp. cumin seeds 1½ tsp. black peppercorns 1½ tsp. smoked paprika ¾ tsp. ground turmeric 4 garlic cloves, finely grated ¼ cup whole-milk plain Greek yogurt or sour cream 4 Tbsp. extra-virgin olive oil, divided 1 3½–4-lb. whole chicken, patted dry Kosher salt 3 medium shallots, halved lengthwise 1 lemon, sliced into ¼"-thick rounds, seeds removed 4 oregano or thyme sprigs, plus leaves for serving Flaky sea salt (for serving) SPECIAL EQUIPMENT A spice mill Preparation Step 1 Finely grind coriander seeds, cumin seeds, peppercorns, paprika, and turmeric in a spice mill. Transfer spice mixture to a small bowl; whisk in garlic, yogurt, and 2 Tbsp. oil. Generously season chicken with salt, then smear yogurt mixture all over. Let sit on a rimmed baking sheet at room temperature at least 30 minutes, or chill, uncovered, up to 12 hours. If chilling, let chicken sit at room temperature 30 minutes before roasting. Step 2 Preheat oven to 425°. Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Place chicken, breast side up, in pan, then nestle shallots, cut side down, and lemon slices around. Season shallots and lemon with salt. Tuck in oregano sprigs and cook, undisturbed, until shallots are starting to brown, about 3 minutes. Step 3 Pour ½ cup water into pan; transfer skillet to oven, arranging so legs are pointing toward back of oven. Roast until skin has taken on some color, 10–15 minutes. Reduce heat to 325°; continue to roast until chicken is cooked through and tender (an instant-read thermometer inserted into thickest part of breast should register 155°; it will climb to 165° as the chicken rests) and shallots are jammy, 60–70 minutes. Let rest 15 minutes. Step 4 Transfer chicken to a cutting board and carve as desired. Arrange on a platter, tuck shallots and lemon slices around. Spoon juices in pan over, top with oregano leaves, and sprinkle with sea salt.
Anonymous
8/2/2022
solid dish that is pretty easy, will make again. Agree with a previous reviewer - will def add more shallots next time - so good and i will up the spice amount as well. I used a lemon infused OO for my dish but erred by marinating in a sealed bag rather than allowing the air to dry the yogurt.
Dave
Oak Island NC
7/7/2022
Really good recipe that I will make again. I used bone-in skin-on thighs and ended up cooking for 15 at 425 and about 25 at 325. They came out at around 200 degrees (which some would say is perfect for dark meat) and they were so tender and good. I added carrots and they were a good addition. Also marinated in sour cream and pre-ground spices. Served with a Greek salad and store bought Naan.
OhioStephanie
Hudson, oh
6/17/2022