One-Pot Harissa Chicken with Chickpeas and Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant one-pot meal featuring chicken thighs simmered in spicy harissa with tender chickpeas and roasted vegetables for a balanced, flavorful dish. This Mediterranean-inspired Whole30 recipe, ready in about 55 minutes, pairs bone-in chicken thighs, harissa paste, cooked chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 (about 2 pounds) bone-in chicken thighs
• 3 tablespoons harissa paste
• 1 can (15 ounces), drained and rinsed cooked chickpeas
• 1 large red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium yellow onion, sliced
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 cup chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup fresh parsley, 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 400°F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Season 6 bone-in chicken thighs with 1.5 teaspoons salt and 1 teaspoon black pepper, then brown skin-side down for 5-6 minutes until golden and crispy. Flip and cook 2 more minutes, then remove chicken and set aside.
2. Step 2: Add 1 sliced medium yellow onion, 4 minced garlic cloves, 1 sliced large red bell pepper, and 1 sliced medium zucchini to the skillet. Sauté for 5 minutes until vegetables soften.
3. Step 3: Stir in 3 tablespoons harissa paste, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin; cook for 1 minute until fragrant.
4. Step 4: Add 1 cup chicken broth and 1 can (15 ounces) drained chickpeas, stirring to combine. Nestle the browned chicken thighs on top.
5. Step 5: Transfer skillet to oven and roast uncovered for 25-30 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
6. Step 6: Garnish with 1/4 cup chopped fresh parsley and drizzle with remaining 1 tablespoon olive oil before serving.