Go Back

Sheet Pan Harissa Chicken with Crispy Chickpeas

Sheet pan harissa chicken roasts with crispy chickpeas for a spicy, hearty dinner. The chickpeas turn golden and crisp while the chicken stays juicy and reaches 165°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken thighs boneless, skinless, trimmed
  • 2 tbsp harissa paste
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
For the chickpeas
  • 1 can (15 oz) chickpeas drained, rinsed, and patted very dry
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

Prepare the chicken
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
  3. In a medium bowl, stir together the harissa, olive oil, lemon juice, garlic, cumin, and salt.
  4. Add the chicken and turn to coat.
Roast the chickpeas
  1. Toss the chickpeas with the olive oil and salt.
  2. Spread them in a single layer on the prepared pan.
  3. Roast for 25 to 30 minutes, stirring once halfway through, until golden and crisp.
  4. Transfer the chickpeas to a bowl.
Bake and serve
  1. Arrange the chicken on the same pan.
  2. Roast for 20 to 25 minutes, until the thickest pieces reach 165°F.
  3. Rest the chicken for 5 minutes.
  4. Serve with the crispy chickpeas.

Notes

Pat the chickpeas very dry before roasting to help them crisp. Store leftovers in the refrigerator for up to 3 days; freeze the cooked chicken for up to 3 months, though the chickpeas may lose their crispness. For a gluten-free version, use harissa paste labeled gluten-free.