Baked Harissa-Spiced Chicken Thighs with Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with smoky harissa and tender chickpeas for a flavorful, easy one-pan meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, harissa paste, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp harissa paste, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lemon juice. Add 6 bone-in chicken thighs and toss to coat evenly.
  2. Step 2: Spread 1 can (15 oz) drained and rinsed chickpeas evenly on a large baking sheet. Place the chicken thighs skin side up on top of chickpeas.
  3. Step 3: Roast in the preheated oven for 35-40 minutes until the chicken skin is crispy and an internal temperature of 165°F is reached, and chickpeas are golden and slightly crispy.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the chicken and chickpeas before serving.

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