Savory Sheet Pan Harissa Chicken 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 drafted and published.

Juicy roasted chicken thighs infused with smoky harissa and paired with tender chickpeas for a hearty, flavorful sheet pan meal. This Mediterranean-inspired sheet-pan recipe, 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 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 480 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, 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix well until smooth and fragrant.
  2. Step 2: Add 6 bone-in chicken thighs and 1 can (15 oz) drained chickpeas to the bowl. Toss thoroughly to coat chicken and chickpeas evenly with the harissa mixture.
  3. Step 3: Spread the chicken thighs skin-side up and chickpeas on a large rimmed baking sheet in a single layer. Roast in the oven for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F.
  4. Step 4: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the chicken and chickpeas, and let rest for 5 minutes before serving.

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