Spiced harissa paste coats the chicken, giving a smoky, slightly spicy crust with a touch of sweetness. Roasted chickpeas crisp at the edges while carrots caramelize, adding sweet, nutty counterpoints and firm bite. Pan juices reduce into a glossy, savory glaze you can spoon over rice, couscous, or warm flatbreads. Serve this as an easy weeknight centerpiece or bring it to casual weekend dinners where you want bold flavor with minimal fuss.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2½ lb / 1.1 kg)
- 3 tbsp harissa paste
- 2 tbsp olive oil, plus 1 tbsp for drizzling
- 1 tbsp honey or maple syrup
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp kosher salt, plus extra to taste
- ½ tsp freshly ground black pepper
- 1 (15 oz / 425 g) can chickpeas, drained and patted dry
- 4 medium carrots, peeled and cut on the diagonal into 1/2" slices
- 1 small red onion, cut into wedges
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley (optional)
- Greek yogurt or tahini, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil for easier cleanup and lightly oil the surface.
- In a large bowl, whisk together harissa, 2 tbsp olive oil, honey, minced garlic, smoked paprika, 1 tsp salt, and black pepper until smooth.
- Add the chicken thighs to the bowl and toss to coat thoroughly. Let marinate at room temperature for 15–30 minutes, or refrigerate up to 4 hours for deeper flavor.
- In a separate bowl, toss the drained chickpeas, carrots, and red onion with the remaining 1 tbsp olive oil and a pinch of salt. Spread the vegetables and chickpeas in a single layer on the prepared sheet pan.
- Arrange the chicken thighs skin-side up among the vegetables, leaving space so air circulates. Spoon any remaining marinade over the chicken and vegetables.
- Roast for 30–35 minutes, until the chicken skin is deep golden and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Stir the chickpeas and carrots once halfway through roasting for even browning.
- If you want extra crispness, switch the oven to broil for 2–3 minutes, watching closely so the skin doesn’t burn. Remove from oven and squeeze lemon juice over the pan.
- Let the chicken rest 5 minutes. Scatter chopped parsley over the top and serve with spoonfuls of pan juices; offer Greek yogurt or tahini on the side to cool the spice if desired.
Tips or Variations
- Swap chicken thighs for boneless legs for faster cooking—reduce roast time by 8–10 minutes and check doneness early.
- Add halved small potatoes with the carrots for a heartier tray bake; parboil potatoes 8 minutes before roasting to ensure they finish crisp.