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One Pan Harissa Chicken with Chickpeas Dinner

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This easy one-pan dinner features juicy chicken thighs marinated in smoky, spicy harissa, roasted with chickpeas and colorful veggies for a bold, comforting meal with minimal cleanup. The chickpeas crisp up beautifully, soaking in all the spicy juices, while the chicken stays tender and flavorful.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 2–3 tablespoons harissa paste (adjust for heat preference)
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced (zest for marinade, juice for finishing)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 large red onion, sliced into thick wedges
  • 2 large carrots, cut into 1/2-inch rounds
  • 1 red bell pepper, sliced
  • Fresh cilantro or parsley, chopped, for garnish (optional)
  • Crumbled feta cheese (optional, for finishing)
  • Greek yogurt or labneh (optional, for serving)
  • Pita or crusty bread (optional, for serving)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together harissa paste, olive oil, cumin, smoked paprika, salt, black pepper, minced garlic, and lemon zest.
  3. Pat chicken thighs dry with paper towels. Add to marinade, turning to coat. Marinate for 10-30 minutes (or overnight for deeper flavor).
  4. On a large rimmed sheet pan, toss chickpeas, carrot rounds, onion wedges, and bell pepper slices with a drizzle of olive oil, a pinch of salt, and extra harissa if desired. Spread in an even layer.
  5. Nestle marinated chicken thighs, skin side up, among veggies and chickpeas. Pour any leftover marinade over the top.
  6. Bake for 35-40 minutes, rotating pan halfway through, until chicken skin is golden and crispy and chickpeas are crunchy at the edges. Internal chicken temp should reach 165°F.
  7. Broil for 2-3 minutes at the end for extra crispiness, watching closely.
  8. Squeeze lemon juice over chicken and sprinkle with chopped parsley or cilantro.
  9. Optional: Add crumbled feta or a dollop of Greek yogurt/labneh before serving.
  10. Serve hot with warm pita or crusty bread to mop up pan juices.

Notes

For extra crispy chickpeas, pat them dry before roasting. Marinate chicken overnight for deeper flavor. Rotate the pan halfway through baking for even browning. Broil at the end for shatteringly crisp skin and chickpeas. This recipe is flexible—swap veggies based on season or dietary needs. For a vegan version, use cauliflower florets and extra chickpeas instead of chicken.

Nutrition

Keywords: harissa chicken, one pan dinner, chickpeas, sheet pan chicken, Mediterranean, easy dinner, gluten-free, spicy chicken, roasted vegetables

Find it online: https://lucydishes.com/one-pan-harissa-chicken-with-chickpeas-dinner-easy-recipe/