Roasted Harissa Chicken


  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lbs.)
  • Kosher salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas, rinsed
  • 1/4 cup harissa paste
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • Lemon wedges, for serving

Cooking Instructions

Step 1: Preheat oven to 425 degrees F.  Heat oil in a large ovenproof skillet over medium-high heat.  Season chicken with salt and pepper.  Working in 2 batches, cook until browned, about 5 minutes per side; transfer to plate.

Step 2: Pour off all but 1 tablespoon drippings from the pan.  Add onion and garlic; cook, stirring often, until softened, about 3 minutes.  Add tomato paste and cook, stirring, until beginning to darken, about 1 minute.  Add chickpeas, harissa, and broth; bring to a simmer.

Step 3: Nestle chicken, skin side up, in chickpeas; transfer skillet to oven.  Roast until chicken is cooked through, 20-25 minutes.  Top with parsley and serve with lemon wedges for squeezing.

Enjoy this spicy chicken & chickpea dish from BonAppetit!