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.

Roasted chicken thighs coated in smoky harissa spice, baked alongside tender chickpeas and vegetables for a one-pan Mediterranean meal. This Mediterranean-inspired game-day recipe, ready in about 55 minutes, pairs bone-in chicken thighs, harissa paste, chickpeas 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 (220°C). In a large bowl, whisk together 3 tbsp harissa paste, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Add 6 bone-in chicken thighs, 1 can (15 oz) drained chickpeas, 1 large chopped red bell pepper, and 1 medium cut red onion wedges to the bowl. Toss everything until evenly coated with the harissa mixture.
  3. Step 3: Spread the chicken and vegetables in a single layer on a large rimmed baking sheet. Roast in the oven for 35-40 minutes until the chicken is cooked through and skin is crisp, and chickpeas are tender.
  4. Step 4: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the top, and serve warm.

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