Why do you refer to a pan, then say skillet, then say pan, then skillet? I’m assuming you’re talking about one piece of cookware, and not two? Not clear why you wouldn’t simply use one common term… Also, I did not sliced the chicken or pound it to make it thinner. AAAAND it worked!!! I thought the chicken might get dried out but it didnt and there was enough sauce on the pan to scoop onto the chicken. When the oven was ready, roasted it for 10 minutes at 425 and then another 10 minutes at 325. So I fried it on low in a cast iron pan for like 15 minutes while waiting for the oven to reach the indicated temp (425). Didn't have fresh herbs as well so I just sprinkled the chicken, lemons and onions with dried thyme and oregano while it was frying. I also used red onions instead of shallots because it's what I had on hand. I used 3 pieces of boneless skinless chimken thighs instead - enough to fill up a 9x13 baking pan during the marination. So I did not do this recipe with a whole chimken. I made this with bone-in, skin-on chicken breasts. The yogurt marinade really kept the chicken moist! I agree that more shallots are needed. Spoon juices in pan over, top with oregano leaves, and sprinkle with sea salt. Arrange on a platter tuck shallots and lemon slices around. Transfer chicken to a cutting board and carve as desired. Reduce heat to 325° continue to roast until chicken is cooked through and tender (an instant-read thermometer inserted into thickest part of breast should register 155° it will climb to 165° as the chicken rests) and shallots are jammy, 60–70 minutes.
Shawarma marinade skin#
Roast until skin has taken on some color, 10–15 minutes. Pour ½ cup water into pan transfer skillet to oven, arranging so legs are pointing toward back of oven. Tuck in oregano sprigs and cook, undisturbed, until shallots are starting to brown, about 3 minutes. Place chicken, breast side up, in pan, then nestle shallots, cut side down, and lemon slices around.
If chilling, let chicken sit at room temperature 30 minutes before roasting. Let sit on a rimmed baking sheet at room temperature at least 30 minutes, or chill, uncovered, up to 12 hours.
Generously season chicken with salt, then smear yogurt mixture all over. Transfer spice mixture to a small bowl whisk in garlic, yogurt, and 2 Tbsp. Finely grind coriander seeds, cumin seeds, peppercorns, paprika, and turmeric in a spice mill.
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