One-Pan Chicken Shawarma with Roasted Garlic Sauce

1. In a large pyrex pan, combine yogurt, tomato paste, minced garlic, lemon juice, cumin, chili powder, paprika, turmeric, onion powder, black pepper, salt, and olive oil. Add chicken thighs and coat well. Marinate as long as possible, or proceed immediately.

2. Preheat the oven to 425°F (220°C). Slice the top off the garlic head, drizzle with olive oil, and sprinkle with salt. Wrap in foil and roast for 45–60 minutes until soft and golden.

3. Arrange marinated chicken and chopped red onions on a sheet pan. Roast for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through. Finish on broil to crisp the onions, if desired.

4. In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic powder, black pepper, and parsley. Adjust seasoning to taste.

5. Serve the dish by spooning cooked white rice onto plates. Top with roasted chicken and onions. Drizzle with the yogurt sauce and add roasted garlic cloves on top. Garnish with lemon slices, parsley, and a final drizzle of pan juices.