Name: Shawarma Roast Chicken With Shallots and Lemons
Yield: 4 servings
Ingredients: 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); A spice mill

Plate of shawarma roast chicken with shallots and lemons

Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.

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.

What you’ll need

Spice Mill
$60 $50 At Kitchen Aid
Large Skillet
$90 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes

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