Sheet Pan Harissa-Spiced Chicken with Roasted 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 chicken thighs coated in smoky harissa paste roasted alongside crispy golden chickpeas for a balanced and flavorful meal. This Mediterranean-inspired sheet-pan recipe (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.

Prep: 10 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, 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.

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