Harissa-Roasted Chicken & Chickpeas with Lemon
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 2 tablespoonsharissa paste
- 1lemon
- 3 tablespoonsolive oil
- 3 clovesgarlic
- 1 mediumred onion
- 4 sprigsfresh thyme
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cupGreek yogurt
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 medium red onion.
- 03
Cut 1 lemon into wedges and juice half of it.
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, whisk together harissa paste, 2 tablespoons olive oil, and the juice of half the lemon. Season with salt and pepper.
- 03
Toss chicken thighs and drained chickpeas with the harissa mixture, then spread on a large sheet pan with the thyme sprigs.
- 04
Roast for 25–30 minutes, until chicken skin is browned and a thermometer inserted in the thickest part reads 165°F.
- 05
While roasting, stir together Greek yogurt with 1 tablespoon lemon juice and a pinch of salt for a cool sauce.
- 06
Let chicken rest 5 minutes, drizzle with remaining 1 tablespoon olive oil, taste and adjust seasoning. Serve with yogurt sauce and lemon wedges.
Spice Tips
Harissa brings warmth and depth already, but you can dial it up: add a pinch of cayenne for more heat, or cool it down by increasing the yogurt sauce. A handful of fresh mint or cilantro stirred into the yogurt adds brightness.
Can prep the harissa mixture up to 2 hours ahead. Leftovers keep 3 days refrigerated and reheat gently at 325°F.