Shawarma Chicken with Lemon-Baked Potatoes and Green Beans

Hi everyone! Here's a quick shawarma-style chicken with lemon-baked potatoes and green beans. This recipe is perfect for beginners since everything is done in the oven, no problem! Check out how to marinate the chicken and prep your potatoes in this recipe tutorial! Even if you're an advanced cook, enjoy the convenience of this entirely oven-baked meal and the intense flavours it packs on. Enjoy!

  • 2 chicken breasts
  • Juice of 1 lemon, divided
  • 1 1/2 tbsp olive oil, divided
  • 1 1/2 lbs golden baby potatoes, cut in half. 
  • 2 cloves of garlic, minced
  • 1 cup frozen green beans
  • 1 tsp cumin 
  • 2 tsp chilli flakes, divided
  • 1/4 tsp turmeric
  • 1 1/2 tsp salt, divided
  • 1/2 tsp pepper
  • Pinch of cinnamon 
  • 1/2 tsp oregano
  1. Preheat the oven to 400 F. In the meanwhile, begin marinating your chicken. In a large bowl, mix in half each of lemon juice, olive oil and salt. Next add garlic, cumin powder, chilli flakes, turmeric, pepper, and cinnamon. With a whisk, mix well to combine all the ingredients. Add in the chicken and let it marinate for at least 20 minutes and for up to two hours.
  2. In another bowl, add the potatoes and add the remaining lemon juice, olive oil, and salt. Season with oregano and pepper and mix with your hands. 
  3. Next, line a baking sheet with foil. Add the potatoes and let them bake in the oven for 25-30 minutes. 
  4. When 15 minutes remain for the potatoes' cook time, line another baking sheet with foil. Gently put the chicken on the baking sheet and pour over the remaining marinade on the chicken. Bake in the oven for about 15 minutes or until the internal temperature reaches at least 165 F, which can be checked using a meat thermometer. Additionally, take out the potatoes and flip them, then return them to the oven to finish baking.
  5. When 10 minutes remain, add the green beans onto another baking sheet, lined with foil. When everything has finished cooking, serve hot and enjoy! 


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