Sheet-Pan Chicken Doner with Rice & Fries
Seasoned chicken thighs roast alongside crispy fries, rice, and charred peppers on one sheet pan. Finish with fresh tomato, onion, and a squeeze of lemon for a complete Turkish-style dinner in under 25 minutes.
- Total time
- 24 min
- Servings
- 2
- Calories
- 782
- Protein
- 48g
Ingredients
- 1 lb boneless, skinless chicken thighs
- ¾ lb russet potatoes, cut into fries
- 1.5 cups cooked rice (white or brown)
- 1 whole green bell pepper, halved
- 1 whole tomato, sliced
- ½ whole red onion, sliced thin
- 1 whole lemon (juiced + wedges)
Instructions
- 1
Pat chicken thighs dry. Toss with 3 tbsp oil, salt, pepper, and 1 tsp ground cumin.
- 2
Toss fries with 2 tbsp oil and salt. Arrange chicken, fries, and pepper halves on a large sheet pan.
- 3
Roast at 425°F until chicken edges brown and fries crisp, ~18 minutes. Chicken should read 165°F at the thickest part.
- 4
Warm rice in a small pot or microwave until hot, ~2 minutes. Warm rice in a small pot or microwave, ~2 minutes.
- 5
Slice cooked chicken into strips. Divide rice, fries, pepper, tomato, and onion between two plates.
- 6
Top with chicken strips and drizzle lemon juice over everything. Serve immediately with lemon wedges.
Tools you’ll need
- large sheet pan (18 × 13 inch)
- small pot or microwave-safe bowl
- knife and cutting board
- meat thermometer
- tongs
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