Sheet-Pan Chicken Shawarma with Lemon-Tahini Drizzle

Ingredients

• Chicken
• 2 pounds boneless, skinless chicken thighs, trimmed and sliced ½ inch thick
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• Grated zest of ½ lemon (1 teaspoon)
• 1 tablespoon fresh lemon juice (from ½ lemon)
• Veggies
• 1 medium red onion, sliced (about 1½ cups)
• 2 medium red bell peppers, cut into ¼-inch slices (about 3 cups)
• 1 small head cauliflower, cut into florets (4 cups)
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• Lemon-Tahini Drizzle
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1 garlic clove, minced
• ½ teaspoon honey (optional; omit for Whole30)
• Chopped fresh flat-leaf parsley, for serving
• 1 lemon, cut into wedges, for serving