Shawarma Roast Chicken with Fingerling Potatoes & Carrots

I am such a fan of flavorful one pan dinners, especially on a busy weeknight. Here I use whole bone in chicken legs and / or chicken breasts - it keeps the meat super juicy and delicious. The chicken gets marinated in a shawarma spice blend (I buy mine at Whole Foods in the spice section), plus some turmeric and kosher salt, olive oil, lemon juice, and fresh garlic. You can marinate the chicken for 20 minutes or up to overnight, whatever you prefer, then it roasts on top of whole fingerling potatoes and roughly chopped carrots.

This whole dish is gluten free and dairy free. Top with fresh cilantro or whatever fresh green herbs you have in the fridge. For a typical night this dish is more than enough for my family, but if you want to add some greens with it, a simple arugula or little gem salad with lemon vinaigrette or sautéed greens would be perfect - both of which you can easily pull together while the chicken and potatoes are in the oven roasting.

You could do all chicken thighs if you prefer, but the cook time might be slightly less - Use a meat thermometer to check for doneness after 25 minutes.

I make this dish in a big, heavy roasting pan or baking dish, but it works just as well on a rimmed baking sheet!

Serves 4, with some leftovers.