The primary hazard of home sheet-pan cooking is steam. When meat hits a cool baking sheet or sits crowded against adjacent cuts, moisture pools. Instead of searing, the chicken simmers in its own exuded juices, turning pale and spongy.
To avoid this outcome, position an oven rack in the upper third of your oven and preheat to 425°F. While the oven heats, place a rimmed baking sheet inside so the metal gets scorching hot. Lightly oil the hot sheet, then lay the marinated thighs flat in a single layer with at least one inch of breathing room between pieces. The immediate sizzle signals the Maillard reaction starting on contact.
Roast undisturbed for 20 to 25 minutes. At this point, slide the pan beneath the broiler element on high for 3 to 5 minutes. Watch the meat closely. The sugars, spices, and rendered poultry fats will bubble violently, creating crispy charred edges that mirror authentic street-cart style shawarma. Transfer the chicken to a cutting board, rest it for 5 minutes, then slice against the grain into thin ribbons.
