Harissa-Spiced Chicken with Chickpeas and Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A North African-inspired dish with harissa-marinated chicken thighs roasted alongside chickpeas and a medley of vegetables. This mediterranean-inspired chicken (gluten free) ready in about 55 minutes pairs bone-in chicken thighs, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 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 with 2 tbsp olive oil. Add 6 bone-in chicken thighs and coat thoroughly. Let marinate at room temperature for 10 minutes.
  2. Step 2: In a large roasting pan, toss 1 can (15 oz) drained chickpeas, 1 sliced large red bell pepper, 2 sliced medium zucchinis, and 1 cut medium red onion with remaining 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Nestle the marinated chicken thighs on top of the vegetables and chickpeas. Roast for 35-40 minutes until the chicken is cooked through and skin is crispy, stirring vegetables halfway through cooking.
  4. Step 4: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro. Serve hot with lemon wedges to squeeze over the top.

Frequently asked questions

How long does Harissa-Spiced Chicken with Chickpeas and Roasted Vegetables 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-Spiced Chicken with Chickpeas and Roasted Vegetables?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Harissa-Spiced Chicken with Chickpeas and Roasted Vegetables?

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-Spiced Chicken with Chickpeas and Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Harissa-Spiced Chicken with Chickpeas and Roasted Vegetables gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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