Sheet Pan Harissa-Spiced Chicken with Roasted Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs coated in smoky harissa paste roasted alongside crispy golden chickpeas for a balanced and flavorful meal. This mediterranean-inspired sheet pan (gluten free) ready in about 50 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 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 can (15 oz) drained and rinsed chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: In a separate bowl, mix 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and rub the paste all over the skin.
  3. Step 3: Arrange the chicken thighs skin-side up on a rimmed baking sheet and scatter the seasoned chickpeas around the chicken in a single layer.
  4. Step 4: Roast for 35-40 minutes until the chicken skin is crispy and internal temperature reaches 165°F, and chickpeas are golden and crunchy.
  5. Step 5: Remove from the oven and garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Sheet Pan Harissa-Spiced Chicken with Roasted Chickpeas take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Harissa-Spiced Chicken with Roasted Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Harissa-Spiced Chicken with Roasted Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Harissa-Spiced Chicken with Roasted Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Harissa-Spiced Chicken with Roasted Chickpeas gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes