Sheet Pan Harissa Chicken with Chickpeas
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.
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 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 cans canned chickpeas, 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
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1
Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and lightly oil it.
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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 cloves minced garlic cloves, 1 tsp ground cumin, and 1 tsp kosher salt.
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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.
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4
Spread the 2 cans drained, rinsed canned chickpeas 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.
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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.
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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.
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7
Scatter 1/4 cup roughly chopped fresh cilantro over the pan and serve with 2 cut into wedges lemon for squeezing.