Web Explorer’s Sheet Pan Harissa Chicken with Chickpeas

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

A bold and spicy harissa chicken roasted on a sheet pan with chickpeas and vegetables, perfect for an easy flavorful dinner. This mediterranean-inspired sheet pan ready in about 50 minutes pairs (about 1.5 lbs) bone-in 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 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: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, mix 3 tbsp harissa paste with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 4 bone-in chicken thighs and toss to coat evenly.
  2. Step 2: Arrange the chicken thighs on a large rimmed baking sheet. Scatter 1 1/2 cups drained and rinsed chickpeas, 1 sliced red bell pepper, and 1 chopped red onion wedged around the chicken.
  3. Step 3: Roast for 30-35 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly caramelized.
  4. Step 4: Remove from oven and squeeze fresh juice from 4 lemon wedges over the chicken and vegetables. Garnish with 1/4 cup chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does Web Explorer’s Sheet Pan Harissa Chicken with Chickpeas take to make?

Total time is about 50 minutes (15 min prep + 35 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 Web Explorer’s Sheet Pan 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 Web Explorer’s Sheet Pan 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 Web Explorer’s Sheet Pan 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 Web Explorer’s Sheet Pan Harissa Chicken with Chickpeas?

Mediterranean sheet pan 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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