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Shawarma Roast Chicken With Shallots and Lemons
Shawarma-style roast chicken at home? You deserve it. No rotisserie required.
👥 4 Servings👤 Andy Baraghani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●oven
- ●cutting board
📝 Preparation Steps
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.
A spice mill
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.
medium shallots, halved lengthwise3lemon, sliced into ¼"-thick rounds, seeds removed1
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.
medium shallots, halved lengthwise3
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.
medium shallots, halved lengthwise3lemon, sliced into ¼"-thick rounds, seeds removed1
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