Harissa-Roasted Chicken Thighs with Chickpeas and Preserved Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken thighs coated in fiery harissa paste, served on a bed of tender chickpeas brightened with preserved lemon and fresh herbs. This mediterranean-inspired chicken ready in about 55 minutes pairs harissa paste, olive oil, drained and rinsed canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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 6 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a bowl, combine 3 tbsp harissa paste and 2 tbsp olive oil. Rub this mixture evenly over the skin of 6 bone-in skin-on chicken thighs.
  2. Step 2: Place the chicken thighs on a baking sheet skin side up and roast for 35-40 minutes until the skin is crisp and internal temperature reaches 165°F.
  3. Step 3: While the chicken roasts, heat a medium skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  4. Step 4: Add 2 cups drained chickpeas, 1 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes until warmed through.
  5. Step 5: Stir in 1 preserved lemon (rind only, finely chopped) and 1/4 cup chopped fresh cilantro into the chickpeas. Remove from heat.
  6. Step 6: Serve the roasted harissa chicken thighs on a bed of the seasoned chickpeas, spooning any pan juices over the top.

Equipment for this recipe

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Frequently asked questions

How long does Harissa-Roasted Chicken Thighs with Chickpeas and Preserved Lemon take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Harissa-Roasted Chicken Thighs with Chickpeas and Preserved Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Harissa-Roasted Chicken Thighs with Chickpeas and Preserved Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Harissa-Roasted Chicken Thighs with Chickpeas and Preserved Lemon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Harissa-Roasted Chicken Thighs with Chickpeas and Preserved Lemon?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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