Harissa-Roasted Chicken Thighs with Charred Carrots and Chickpeas
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1 poundcarrots
- 1 can (15 oz)chickpeas (drained and rinsed)
- 1 mediumred onion
- 3 tablespoonharissa paste
- 4 tablespoonolive oil
- 1lemon
- 4 clovegarlic
- ½ teaspooncumin
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupfresh cilantro
Prep
- 01
Trim and cut carrots into 2-inch batons.
- 02
Cut red onion into thick wedges.
- 03
Mince 4 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, whisk together harissa paste, 3 tablespoons olive oil, minced garlic, cumin, salt, and pepper.
- 03
Pat chicken thighs dry. Rub harissa mixture evenly over all sides of each thigh. Arrange skin-side up on a large sheet pan.
- 04
Toss carrots, chickpeas, and red onion with remaining 1 tablespoon olive oil and salt and pepper to taste. Scatter around the chicken.
- 05
Roast for 30 minutes, until chicken skin is deeply browned and an instant-read thermometer inserted into the thickest part reads 165°F.
- 06
Remove from oven and squeeze lemon juice over everything. Scatter cilantro on top and serve hot.
Spice Tips
For extra fire, stir ½ teaspoon cayenne pepper into the harissa mixture or add a pinch of red pepper flakes. For a milder version, reduce harissa to 2 tablespoons and add 1 tablespoon plain yogurt to the marinade for cooling creaminess.
Harissa paste (a North African chili and spice blend) brings bold heat without overpowering the chicken. Look for it in the international aisle or replace with 2 tablespoons tomato paste plus 1½ teaspoons each of smoked paprika and ground coriander.