Harissa Chicken Thighs with Chickpeas

Harissa chicken thighs with chickpeas bring a savory, warmly spiced dinner together in one baking dish. The chicken roasts skin side up while the chickpeas soak up the harissa, lemon, and garlic sauce beneath it.

A brief broil deepens the color on the skin at the end. You get crisp-looking, browned chicken alongside tender chickpeas with a bright, savory flavor.

What each ingredient brings

Harissa paste gives the sauce its distinctive savory heat. Its intensity can vary by brand, so taste the paste before you begin if you are unsure how spicy it is. Lemon juice and zest bring brightness, while garlic adds a savory backbone. Cumin and smoked paprika round out the flavor without overpowering the harissa.

Chicken broth and olive oil help the sauce coat both the chickpeas and chicken. Bone-in, skin-on thighs suit this roasting method: the bone-in pieces stay substantial, and the skin can brown under the broiler. Drained and rinsed chickpeas make a hearty base that takes on the seasoning as it roasts.

Keep the skin exposed as the chicken roasts

Spread the chickpeas in an even layer so they roast consistently, and arrange the thighs skin side up on top. The chickpeas receive most of the sauce, while the rest gets rubbed over the chicken. Keeping the skin facing up lets it brown instead of sitting in the sauce.

Use the oven temperature and roasting time listed on the recipe card. Check the thickest part of a thigh for doneness using the temperature listed there. If it has not reached that temperature, continue roasting in the recipe card’s stated increments before broiling.

Save On Pinterest For Later!

Broil with a close eye

The broiler gives the chicken skin a final boost in color. Watch it closely during this stage, since browning can progress quickly. Broiling comes after the chicken has roasted to the temperature specified on the recipe card; it is not a substitute for checking doneness.

Once the chicken is done, let it rest for the time listed on the card before serving. That pause lets the dish settle after roasting and broiling. The chickpeas stay underneath, ready to pick up with the lemony, spiced sauce from the baking dish.

Frequently Asked Questions

Why do the chickpeas roast under the chicken?

They form an even base and take on some of the harissa, lemon, garlic, broth, and oil as the dish roasts. Spreading them out helps them heat evenly, while the chicken stays above the chickpeas with its skin facing up.

How can I tell when the thighs are ready to broil?

Check the thickest part of a thigh against the doneness temperature printed on the recipe card. If it has not reached that temperature after the listed roasting time, keep roasting in the specified increments before moving on to the broiler.

Why should I watch the chicken closely under the broiler?

The broiler is used to deepen the color on the chicken skin, and browning can happen quickly. Keep an eye on the dish throughout this final stage, and follow the recipe card’s broiling time and resting guidance.