One Pan Roasted Chicken Thighs with Harissa Chickpeas
Courtney loved this recipe. And not just because of the crispy chicken skin, flavorful Indian spices and crunchy baked chickpeas… he loved this dish because it’s made entirely in one pan, meaning the Messy Kitchen wasn’t quite as messy as usual (keep in mind, this is all relative). Sometimes you’ll see one pan recipes that then call for a bowl for mixing and a bag for marinating and so on and so on… no, this is literally a one vessel meal.
Harissa can pack a real punch – this is one of those dishes that will clear your sinuses and warm your soul on a cold night. I recommend serving with a leafy green salad, or over rice or cous cous for a hardier meal!
Roasted Chicken Thighs with Harissa Chickpeas
Adapted from Bon Appétit
Instructions:
- 1 tablespoon olive oil
- 4 skin-on, bone-in chicken thighs
- Salt and freshly ground black pepper
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 15-oz. cans chickpeas, rinsed
- 1/4 cup harissa paste OR 2 tbsp harissa powder + 2 additional tbsp tomato paste
- ½ cup low-sodium chicken broth
How to:
- Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook until browned, about 5 minutes per side; transfer to a plate.
- Pour off all but 1 Tbsp. drippings from 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.
- Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Switch to broil and cook until skin is crispy, 3-5 minutes.
Serves 4
