Sheet Pan Harissa Chicken with Chickpeas

Name: Sheet Pan Harissa Chicken with Chickpeas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: North African
Ingredients: 4 pieces bone-in, skin-on chicken thighs; 4 tbsp harissa paste (store-bought or homemade); 3 tbsp olive oil; 2 tbsp fresh lemon juice; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp kosher salt; 2 cans chickpeas (15 oz), drained, rinsed; 2 cups cherry tomatoes; 1 large red onion, sliced into wedges; 1/4 cup fresh cilantro, roughly chopped; 2 lemon, cut into wedges

Bone-in chicken thighs glazed in spicy-smoky harissa roasted on one pan with chickpeas, cherry tomatoes, and red onion until everything is tender and caramelized. A bold North African-inspired weeknight dinner.

60 minEasyServes 4530 cal/serving

North AfricanDinnerOvenMediterraneanHigh FiberHigh ProteinDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 pieces bone-in, skin-on chicken thighs
4 tbsp harissa paste (store-bought or homemade)
3 tbsp olive oil
2 tbsp fresh lemon juice
4 garlic cloves, minced
1 tsp ground cumin
1 tsp kosher salt
2 cans chickpeas (15 oz), drained, rinsed
2 cups cherry tomatoes
1 large red onion, sliced into wedges
1/4 cup fresh cilantro, roughly chopped
2 lemon, cut into wedges

Instructions

1

Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and lightly oil it.
2

In a large bowl, whisk together 4 tbsp harissa paste (store-bought or homemade), 3 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp kosher salt.
3

Add the 4 pieces bone-in, skin-on chicken thighs to the bowl and toss to coat thoroughly. Let marinate while the oven heats, at least 10 minutes.
4

Spread the 2 cans drained, rinsed chickpeas (15 oz) and 1 large sliced into wedges red onion on the prepared baking sheet. Drizzle with a little olive oil and season with a pinch of salt.
5

Nestle the bone-in, skin-on chicken thighs skin-side up among the chickpeas and onions. Scatter the 2 cups cherry tomatoes around the pan.
6

Roast for 35-40 minutes until the chicken skin is crisp and caramelized and the chicken reaches an internal temperature of 165°F on an instant-read thermometer. The chickpeas will be slightly crispy at the edges.
7

Scatter 1/4 cup roughly chopped fresh cilantro over the pan and serve with 2 cut into wedges lemon for squeezing.

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Questions

What oven temperature does Sheet Pan Harissa Chicken with Chickpeas need?

For Sheet Pan Harissa Chicken with Chickpeas, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 40 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

How long should Sheet Pan Harissa Chicken with Chickpeas marinate?

Step 3 reads: "Let marinate while the oven heats, at least 10 minutes." Follow the time in step 3. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Do I need any special equipment for Sheet Pan Harissa Chicken with Chickpeas?

Beyond a knife and a board, the method uses a probe thermometer (step 6) and a sheet pan (step 1).

What can I use instead of harissa in Sheet Pan Harissa Chicken with Chickpeas?

The entry for Sheet Pan Harissa Chicken with Chickpeas calls for 4 tbsp harissa paste (store-bought or homemade). In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Can I make Sheet Pan Harissa Chicken with Chickpeas less spicy?

Yes. The heat in Sheet Pan Harissa Chicken with Chickpeas comes from 4 tbsp harissa paste (store-bought or homemade). For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes.

Serve it with

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Tunisian Chopped Salad salad
Egyptian Dukkah Nut and Spice Blend sauce
Almond Milk and Orange Blossom Sharbat drink

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