One-Pot Shawarma Chicken and Potatoes

Name: One-Pot Shawarma Chicken and Potatoes
Prep time: 15 min
Cook time: 43 min
Total time: 58 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs (900 g) bone-in, skin-on chicken thighs, patted dry; 1½ lbs (680 g) waxy potatoes such as Yukon Gold or baby red, cut into 1-inch cubes; 1 large (200 g) yellow onion, finely diced; 4 cloves (20 g) fresh garlic, minced; 2 tbsp (14 g) shawarma spice blend; 1½ cups (360 ml) low-sodium chicken broth; 1 large (120 g) fresh lemon, juiced; 2 tbsp (30 ml) extra-virgin olive oil; kosher salt, to taste; freshly ground black pepper, to taste; ½ cup loosely packed (15 g) fresh flat-leaf parsley, chopped

From the MyKitchenBank Kitchen

A warm, aromatic one-pot meal where chicken thighs and potatoes are braised together in warm shawarma spices. The chicken becomes tender and infused with cumin, coriander, and hints of cinnamon, while the potatoes soften and absorb all the deep flavors. A squeeze of fresh lemon juice and a scatter of fresh parsley finish it off with brightness, making this a complete, satisfying weeknight dinner.

Prep: 15 min
Cook: 43 min
Wait: 5 min
Total: 1 hr 3 min
Makes: 4 servings (about 1½ cups per serving)

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Steps

Before you start

Read through the recipe and gather all ingredients
Pat chicken thighs dry with paper towels to help them brown better
Cube potatoes into 1-inch pieces; mince garlic and dice onions (prep can be done up to 2 hours ahead)
Have your shawarma spice blend ready, store-bought or homemade

1
Brown the chicken
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat the olive oil in the Dutch oven over medium-high heat.
- Working in batches if needed to avoid crowding, place the chicken thighs skin-side down in the hot oil and cook for 4–5 minutes until the skin is golden brown and crispy.
- Flip and cook for another 3–4 minutes until the other side is browned.
- Transfer the browned chicken to a clean plate.
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Ready when: Skin is golden brown and crispy on both sides
Tip: Don't move the chicken while browning—let it sear undisturbed for a few minutes to develop a golden crust.
2
Sauté aromatics
- Add the diced onion to the same pot (don't clean it—the browned bits stuck to the bottom add deep savory flavor).
- Sauté over medium heat for 3–4 minutes until the onion is soft and translucent.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is soft and translucent; garlic smells fragrant
Tip: Keep the fond (browned crusty bits) in the pan—they're packed with flavor from the chicken and will enrich the broth.
3
Bloom the shawarma spices
- Sprinkle the shawarma spice blend over the onions and garlic.
- Stir constantly for 30 seconds to 1 minute.
- You'll smell the warm, toasted aroma of the spices—that's your signal they're releasing their essential oils and deepening in flavor.
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Ready when: Spices release a warm, fragrant aroma
Tip: Blooming spices in hot fat makes them more flavorful than adding them directly to liquid.
4
Add broth and potatoes
- Pour in the chicken broth and add the cubed potatoes, stirring gently to combine and scrape up any remaining browned bits from the bottom of the pot.
- Nestle the browned chicken thighs on top of the potatoes, skin-side up, arranging them in a single layer.
5
Simmer until tenderOven 165°F / 75°C
- Increase the heat to medium-high and bring the liquid to a simmer, then reduce the heat to medium-low.
- Cover the pot with its lid and simmer gently for 20–25 minutes.
- The potatoes should be very tender when pierced with a fork, and the chicken should reach an internal temperature of 165°F (74°C) at the thickest part of the thigh without touching bone.
- Do not stir during cooking—let the chicken rest undisturbed on top so the skin stays as crispy as possible.
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Ready when: Potatoes are fork-tender; chicken reaches 165°F (74°C) at the thickest part
Tip: Avoid stirring to keep the chicken skin crispy and golden.
6
Finish with lemon and parsley
- Remove the pot from the heat.
- Squeeze the fresh lemon juice over the chicken and potatoes, and stir gently to incorporate.
- Taste and adjust the seasoning with more salt and pepper as needed.
- Stir in the chopped fresh parsley.
- Cover and let rest for 5 minutes before serving—this allows the flavors to meld and mellow together.
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Tip: The bright lemon balances the warm spices perfectly and shouldn't be skipped.

Good to know

Tips

Bone-in, skin-on chicken thighs are forgiving and won't dry out—they stay moist and tender even with longer cooking time, making them ideal for one-pot meals.
Bloom the spices in hot fat for 30 seconds before adding liquid to deepen their flavor and eliminate any raw, harsh spice taste.
Don't stir during simmering; let the chicken cook undisturbed so the skin stays golden and crispy rather than becoming soft and steamed.
Serve with warm pita bread, plain yogurt or tahini, pickled vegetables, and extra fresh parsley or mint for a complete, restaurant-style meal.

Storage & reheating

Room temperature: up to 2 hours in a covered container. Refrigerator: up to 4 days in an airtight container; reheat gently on the stovetop over medium heat with a splash of broth, or in the microwave at 50% power. Freezer: up to 3 months in an airtight container; thaw overnight in the refrigerator before reheating.

Substitutions

shawarma spice blend → Homemade spice blend: 1 tablespoon ground cumin + 1 tablespoon ground coriander + 1½ teaspoons sweet paprika + ½ teaspoon ground cinnamon + ¼ teaspoon ground allspice + ¼ teaspoon ground cloves. Homemade blends let you adjust the intensity and warmth to your preference.
waxy potatoes such as Yukon Gold or baby red → Sweet potatoes, parsnips, or a mix of root vegetables. These cook in roughly the same time and add interesting flavor and color variation.
bone-in, skin-on chicken thighs → Boneless, skinless chicken breasts. Reduce the simmering time to 12–15 minutes to prevent drying out. Breast meat cooks faster than thighs.
low-sodium chicken broth → Vegetable broth; replace chicken with 1 can (14 oz) drained chickpeas. Creates a vegetarian version with the same warm, spiced flavor.