Steps
- 1
Mix lemon juice, olive oil, and all shawarma spices. Toss chicken, onion, and garlic in the marinade. Rest 30 minutes or overnight.
- 2
Heat oven to 425°F. Spread chicken and onions on a lined sheet pan and pour all remaining marinade on top.
- 3
Roast 20 minutes, then add frozen broccoli to the tray and toss in the pan juices.
- 4
Roast 15–20 more minutes until chicken is caramelized and broccoli is roasted. Optional: broil 2–3 minutes for crisp edges.
- 5
Cook rice while chicken roasts; finish with extra olive oil if desired.
- 6
Serve shawarma chicken and broccoli over rice.