This Oven-Roasted Chicken Shawarma from NYTimes Food is amazing. The reasons are 5 fold:
Fold 1: It’s SOOOOO good.
Fold 2: It’s incredibly easy and quick to prepare.
Fold 3: It requires few ingredients.
Fold 4: It’s great as a weeknight dish but sophisticated enough to serve to dinner guests.
Fold 5: It’s great as leftovers.
I like to serve it with THIS Mediterranean Bean Salad from the Skinnytaste blog and a side of brown rice or naan. And the white sauce* is a must.
*For white sauce: Combine 1 (7-ounce) container of Greek yogurt, with 1-2 garlic cloves, a squeeze of fresh lemon juice, fresh chopped parsley, a pinch of salt and black pepper. Mix to combine and serve alongside chicken.
- Trim as much fat off of the thighs as you can. Use a sharp paring knife and get in there. Trust me, you won’t miss it.
- I find the 1/2 cup of oil recommended in the recipe is a bit much. I use olive oil spray for the sheet pan and increase the chicken to 3 pounds for the same amount of marinade (except salt..add 1/2 teaspoon more). This disperses the marinade & increases the serving size (to 8), which cuts down on the fat/oil per serving.
With my modifications, here are the stats, per serving, of 5 ounces of (cooked) chicken:
Calories: 340 Total Fat: 20 g Saturated Fat: 3.5 g Cholesterol: 0 mg Sodium: 210 mg Carbohydrate: 4 g Dietary Fiber: <1 g Sugars: 1 g Protein: 34 g
I’m off to eat my leftovers…