One-Pan Harissa Chicken with Chickpeas and Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Spicy harissa-marinated chicken thighs roasted with chickpeas and mixed vegetables, delivering a hearty and flavorful dinner in one dish. This Mediterranean-inspired meal-prep recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, harissa paste, canned chickpeas, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp harissa paste
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 red bell pepper, sliced into 1-inch strips
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp harissa paste, 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat evenly.
2. Step 2: Spread the coated chicken thighs on a large rimmed baking sheet. Scatter 1 can (15 oz) drained chickpeas, 1 sliced red bell pepper, 1 sliced zucchini, and 1 cut red onion around the chicken. Drizzle any remaining marinade over the vegetables.
3. Step 3: Roast for 35-40 minutes until chicken skin is crisp and internal temperature reaches 165°F, and vegetables are tender and slightly caramelized. Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro before serving.