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Flavorful Sheet Pan Harissa Chicken Thighs Recipe with Roasted Chickpeas and Lemon for Easy Dinner

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A quick and easy one-pan dinner featuring smoky, spicy harissa chicken thighs roasted alongside crispy chickpeas and bright lemon wedges. Perfect for busy weeknights and packed with bold flavors.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds or 900 grams)
  • 3 tablespoons harissa paste
  • 2 tablespoons extra virgin olive oil
  • 1 large lemon, cut into wedges
  • 1 can (15 ounces or 425 grams) canned chickpeas, drained and rinsed
  • 3 cloves garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • A handful of fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Allow at least 15 minutes for the oven to reach temperature.
  2. In a large mixing bowl, combine harissa paste, olive oil, honey, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Stir until well blended.
  3. Pat the chicken thighs dry with paper towels and add them to the bowl. Toss to coat each thigh thoroughly with the harissa marinade.
  4. Drain and rinse the canned chickpeas, then pat dry with paper towels. Add chickpeas to the bowl with any remaining marinade and toss well.
  5. Arrange the coated chicken thighs skin side up on a rimmed sheet pan, spaced slightly apart. Scatter the chickpeas around the chicken and nestle lemon wedges between them.
  6. Roast in the preheated oven for 30 to 35 minutes. Check at 25 minutes; chicken skin should be golden and crisp, chickpeas toasted and crunchy. If needed, remove chicken and roast chickpeas a few more minutes for extra crispness.
  7. Let the chicken rest for 5 minutes after removing from the oven to redistribute juices.
  8. Sprinkle chopped fresh parsley over the chicken and chickpeas before serving. Squeeze lemon wedges over for added brightness.

Notes

If chicken skin isn’t crisping enough, broil for the last 2-3 minutes watching carefully to avoid burning. Flip chickpeas halfway through roasting for even browning but avoid moving chicken too much to keep skin intact. For milder spice, reduce harissa paste to 1 tablespoon or substitute with sweet paprika blend. Harissa paste can be substituted with a mix of 1 tsp cayenne, 1 tsp smoked paprika, and 1 tsp tomato paste. Dry chicken skin well before marinating to ensure crispiness. Do not overcrowd the pan to avoid steaming.

Nutrition

Keywords: harissa chicken, sheet pan dinner, roasted chickpeas, easy dinner, one-pan meal, spicy chicken thighs, lemon chicken, weeknight dinner

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