Sheet Pan Harissa-Spiced Chicken with Chickpeas and Tomatoes

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, baked alongside chickpeas and cherry tomatoes for an easy, flavorful dinner. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, harissa paste, canned 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. In a large bowl, mix 3 tbsp harissa paste, 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp lemon juice, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Toss 6 bone-in chicken thighs in the harissa marinade until fully coated. Spread the chicken on a large sheet pan.
  3. Step 3: Scatter 1 can (15 oz) drained and rinsed chickpeas and 2 cups whole cherry tomatoes around the chicken pieces.
  4. Step 4: Roast in the oven for 35-40 minutes, turning the chicken halfway, until the skin is crisp and an internal temperature of 165°F is reached, and the chickpeas are slightly toasted.
  5. Step 5: Remove from oven and sprinkle 1/4 cup fresh chopped parsley over the dish before serving.

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