Slow-Roasted Harissa Chicken with Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slow-roasted in a spicy harissa marinade, served atop hearty chickpeas simmered with aromatic spices. This mediterranean-inspired chicken ready in about 90 minutes pairs bone-in, skin-on chicken thighs, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 75 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. In a large bowl, combine 3 tbsp harissa paste, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Toss 6 bone-in, skin-on chicken thighs in the marinade until evenly coated.
  2. Step 2: Arrange the chicken thighs skin-side up on a baking sheet lined with foil. Roast in the preheated oven for 1 hour and 15 minutes until the chicken is tender and the skin is slightly crisp.
  3. Step 3: Meanwhile, in a medium saucepan over medium heat, combine 1 can (15 oz) drained chickpeas with 1 cup vegetable broth. Simmer for 10 minutes until chickpeas are heated through and broth slightly reduces.
  4. Step 4: Remove chickpeas from heat and stir in 2 tbsp lemon juice and 1/4 cup chopped fresh cilantro for brightness.
  5. Step 5: Serve the slow-roasted harissa chicken atop the warm chickpeas, spooning any pan juices over the dish.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Harissa Chicken with Chickpeas take to make?

Total time is about 90 minutes (15 min prep + 75 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 Slow-Roasted Harissa Chicken with 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 harissa paste from drying out.

Can I substitute ingredients in Slow-Roasted Harissa Chicken with 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 Slow-Roasted Harissa Chicken with 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.

What goes well with Slow-Roasted Harissa Chicken with Chickpeas?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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