A punchy harissa and lime glaze gives the chicken a smoky, bright heat that builds with each bite.
The skin roasts crisp while the vegetables caramelize, yielding a mix of crunchy and tender textures.
Chickpeas turn slightly crisp at the edges and soak up the spicy-sour juices for satisfying bites.
A cooling yogurt drizzle and fresh cilantro brighten the plate and balance the spice.
Serve hot for an easy weeknight main or bring to a casual dinner where bold flavors are welcome.
Ingredients
- Bone-in, skin-on chicken thighs (6 pieces, about 2.5 lb / 1.1 kg)
- Olive oil (3 tbsp)
- Harissa paste (2 tbsp)
- Lime zest (1 tsp) and lime juice (2 tbsp)
- Garlic (3 cloves, minced)
- Smoked paprika (1 tsp)
- Ground cumin (1 tsp)
- Honey (1 tsp) or maple syrup (optional, to balance heat)
- Salt (1 1/2 tsp) and black pepper (3/4 tsp)
- Canned chickpeas, rinsed and drained (15 oz / 425 g, about 2 cups)
- Red onion (1 medium, sliced)
- Red bell pepper (1, sliced into strips)
- Cherry tomatoes (1 cup / 150 g)
- Plain yogurt (1/2 cup) for serving (optional)
- Fresh cilantro or parsley (1/4 cup, chopped) for garnish
- Salt and pepper for chickpeas and vegetables (to taste)
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment for easier cleanup.
- In a bowl whisk together olive oil, harissa paste, lime zest, lime juice, minced garlic, smoked paprika, cumin, honey, salt, and pepper to form the marinade.
- Pat the chicken thighs dry. Toss the thighs in half of the marinade until well coated; reserve the remaining marinade for the vegetables and chickpeas.
- In a separate bowl combine the chickpeas, sliced red onion, bell pepper, and cherry tomatoes. Add the reserved marinade and toss to coat evenly.
- Arrange the coated vegetables and chickpeas in a single layer on the prepared sheet pan, leaving space for the chicken.
- Place the chicken thighs skin-side up on top of the vegetables. Drizzle any extra marinade from the chicken bowl over the chicken and veggies.
- Roast in the preheated oven for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp. Stir the vegetables and chickpeas gently halfway through cooking for even browning.
- If you want extra char on the skin, switch the oven to broil and broil 2–3 minutes more, watching carefully to avoid burning.
- Remove the pan from the oven and let the chicken rest 5 minutes. The chickpeas should be slightly crisp at the edges and the vegetables tender.
- Serve pieces of chicken with a scoop of roasted chickpeas and vegetables. Drizzle with plain yogurt and sprinkle chopped cilantro or parsley before serving.
Tips or Variations
- Make it gluten-free and dairy-free by skipping the yogurt or using a dairy-free alternative; swap chicken thighs for boneless thighs and reduce roasting time by 5–8 minutes.
- For milder heat, use 1 tbsp harissa and add more to taste when serving, or stir in a spoonful of yogurt into the harissa mix to mellow the spice.
