Go Back
Chicken Shawarma With Baked Rice
Print Recipe

Chicken Shawarma With Baked Rice

This Chicken Shawarma With Baked Rice features juicy, spice-marinated bone-in chicken thighs roasted over fragrant basmati rice infused with warm Middle Eastern spices. Baked together in one pan, the rice absorbs the rich shawarma drippings, creating a bold, aromatic, and unforgettable spring dinner.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Middle Eastern
Keyword: baked rice, chicken shawarma, middle eastern chicken, one pan dinner, spring dinner idea
Servings: 6 servings
Calories: 520kcal
Cost: 3

Equipment

  • large oven-safe skillet or baking dish
  • mixing bowl
  • small skillet (for blooming spices)
  • aluminum foil

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 3 lbs)
  • 3 tbsp olive oil (for marinade)
  • 1 tbsp plain full-fat yogurt
  • 4 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 1/2 tsp salt (for marinade)
  • 1/2 tsp black pepper
  • 1 1/2 cups basmati rice, rinsed
  • 2 1/4 cups hot chicken stock
  • 1 medium yellow onion, sliced
  • 2 tbsp olive oil (for rice)
  • 1/2 tsp cumin (for rice)
  • 1/2 tsp turmeric (for rice)
  • 1/4 tsp cinnamon (for rice)
  • 3/4 tsp salt (for rice)
  • 1/4 tsp black pepper (for rice)
  • fresh parsley, for garnish
  • lemon wedges, for serving
  • garlic sauce (toum) or yogurt sauce, for serving

Instructions

  • Warm 1 tablespoon olive oil over medium-low heat. Add shawarma spices and cook 60 seconds until fragrant. Cool slightly.
  • Whisk bloomed spices with remaining olive oil, yogurt, garlic, and lemon juice/zest. Coat chicken thoroughly and marinate at least 30 minutes or up to 24 hours.
  • Preheat oven to 425°F (220°C).
  • In an oven-safe skillet, sauté sliced onion in olive oil 6–7 minutes. Add rinsed rice and toast 2–3 minutes. Stir in rice spices.
  • Pour hot chicken stock over rice and stir once to distribute evenly.
  • Arrange marinated chicken skin-side up over rice. Pour remaining marinade over top.
  • Cover tightly with foil and bake 35 minutes.
  • Remove foil, increase oven to 450°F (230°C), and bake 15–20 minutes more until chicken is deeply golden and rice edges are crisp.
  • Rest 8 minutes. Spoon pan drippings over chicken and rice. Garnish with parsley and serve with lemon wedges and garlic sauce.

Notes

For best flavor, marinate the chicken at least 2 hours or overnight. Always use hot chicken stock when adding to the rice. Rest the dish 8 minutes after baking to allow juices to redistribute and rice to finish steaming.