I have made these Roasted Shawarma Vegetables before as a side dish, but not until I added chicken to the mix had I found a wonderful meal in a pan! Good decision! This meal that virtually cooks itself is so delicious! I saved out 1 chicken breast from this whole chicken to use for something else this week but cooked all the remaining pieces. If you omit the chicken, this vegetable dish is a marvelous side with grilled steak and chicken! This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well. So ENJOY everybody!
INGREDIENTS:
¼ c. extra virgin olive oil
1 whole chicken, cut up (minus 1 of the breasts reserved for another use)
10 cloves garlic, peeled
1 medium zucchini, sliced thick
1 yellow squash, sliced thick
8 oz. Japanese eggplant, cubed or sliced thick (I don’t peel it)
1 2 3/4″ tomato, cut into wedges
3 oz. onion, sliced (I used red onion)
1 tsp. my Shawarma Spice Blend
DIRECTIONS: Preheat oven to 350º. I used my convection settting to speed mine up a bit. Oil a large metal baking pan with some of the olive oil. Lay the chicken pieces evenly in the pan (I cut my chicken breast into 2 pieces, as they tend to be large nowadays). Next add the sliced vegetables evenly around the pieces of chicken. Sprinkle on the Shawarma spice Blend and last of all, place the garlic (whole) around the pan, cutting larger cloves in half. Pop into 350º oven. If using convection roast, it will take about 35-40 minutes, or until chicken reads 170º on your meat thermometer. If using standard oven, it will probably take a full hour, perhaps a bit longer if your chicken is big or you cut your vegetables larger than shown in my photo. I like to baste the chicken and veggies with pan juices mid-cooking. 
Serve with a nice green salad. This is delightful with nutty-tasting basmati rice for your non-low-carbing dinner guests. I don’t eat anything with mine.
NUTRITIONAL INFO: Makes around 6 servings, each contains:
384 cals, 25 g fat, 8.08 g carbs, 2.56 g fiber, 5.52 g NET CARBS, 32 g protein, 457 mg sodium