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Pan-Roasted Chicken with Harissa Chickpeas



    20 MINUTES


    45 MINUTES

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.




tablespoon olive oil


skin-on, bone-in chicken thighs (about 3 lb.)

Kosher salt and freshly ground black pepper


small onion, finely chopped


cloves garlic, finely chopped


tablespoons tomato paste


15-oz. cans chickpeas, rinsed


cup harissa paste


cup low-sodium chicken broth


cup chopped fresh flat-leaf parsley

Lemon wedges, for serving

Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.


Step 1

Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.

Step 2

Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.

Step 3

Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

Reviews (8)

  • My younger sister had previously claimed she didn't like chickpeas, but that is no more! Made this with skinless chicken thigh, and it turned out great. Soaked up every last bit of the tasty sauce with a fresh loaf of bread.



    • 7/30/2020

  • I made this tonight in a shallow Lodge cast iron dutch oven (without the lid) using 2 skin-on bone-in drumsticks and 2 skin-on bone-in thighs that we had on hand. Given other comments, I upped the broth to a 1.25 cups, added a chopped orange bell pepper and 3 small diced potatoes (too lazy to also cook couscous) to the onions, as well as a few handfuls of torn up kale to the chickpeas. Otherwise followed the recipe (as if we'd used 8 pieces of chicken) and it came out perfectly delicious in 25 minutes and we'll certainly make again!

    • TBONE23

    • NEW YORK, NY

    • 6/5/2020

  • I halved the ingredients (single guy here) and it turned out amazing. The harissa and the sauce itself was just killer. I'll make this many more times.



    • 3/29/2020

  • This has been my favorite recipe to put my own riff on. I've added kale and mushroom for more texture and to really fill out my meal. I definitely needed more stock than the recipe says. Crisping the skin beforehand really makes a huge difference. The flavor is fantastic. A great easy meal to make at the beginning of the week for lunches later that week.



    • 8/21/2019

  • Super flavorful meal that comes together quickly. While the chicken browned, I prepped all of the other ingredients. While the dish roasted, I cleaned everything up. Such an easy, flavorful dish. If you have chicken and chickpeas, just use whatever other ingredients you have on hand to make something similar and you'll have a great dish without having to run to the store.


    • OREGON

    • 8/13/2019

  • This was wonderful! I used New York Shuk lemony harissa that alone is super flavorful. I think recipie needs more stock to added (I used cup) because almost all sauce evaporated towards the end of the roasting.



    • 1/10/2019

  • Pleasantly surprised! It's a little messy to make with hot oil spraying everywhere, I loosely placed a cover over the pan during the browning steps. I used (mild) harissa sauce instead of paste, and omitted the parsely. The chicken tastes amazing, the sauce is light and flavorful and a bit sweet; not too salty or spicy. Absolutely will make again !


    • MAINE

    • 6/28/2018

  • Loved this recipe, will make it again!!! I doubled the sauce and it worked out great.



    • 2/12/2018

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