Mediterranean · Serves 2
with Roasted Vegetables & Lemon Feta Crema
A meal you can make all on a single baking sheet? Sign us up! Tonight’s pan is filled with shawarma-spiced chicken, crispy-spiced potato wedges, and roasted zucchini and onion. Add to that a lemony feta crema—on the side for dipping—and dinner is ready to serve.
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve, peel, and cut onion into ½-inch-thick wedges.
Toss potatoes on one side of a baking sheet with a drizzle of oil, Turkish Spice, and a big pinch of salt and pepper. (For 4 servings, spread potatoes out across entire sheet.)
Roast on top rack for 10 minutes (you’ll add more to the sheet then).
In a large bowl, combine garlic, Shawarma Spice, a large drizzle of oil, juice from half the lemon, salt, and pepper.
Pat chicken* dry with paper towels; add to bowl and turn to coat. Set aside to marinate.
In a medium bowl, toss zucchini and onion with a drizzle of oil, salt, and pepper.
Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add veggies and chicken to empty side. (For 4 servings, leave potatoes roasting and add veggies and chicken to a second sheet; roast on middle rack.)
Return to top rack until potatoes and veggies are tender and chicken is cooked through, 15-20 minutes.
Meanwhile, place feta in a small bowl; mash with a spoon. Stir in sour cream, lemon zest, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Divide chicken, veggies, and potato wedges between plates. Serve with lemon feta crema for drizzling or dipping, and remaining lemon wedges on the side.
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