Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup low-sodium chicken broth
- ½ lemon, thinly sliced
- Salt and black pepper, to taste
- Greek yogurt, for serving
- Fresh herbs (parsley or cilantro), for garnish
Instructions
- Preheat oven to 425°F (220°C). Use an oven-safe skillet or cast iron pan.
- Season chicken with salt and pepper, then rub with harissa paste.
- Sear chicken skin-side down in olive oil for 5–7 minutes until golden. Flip, cook 2 more minutes. Remove and set aside.
- Sauté shallots and garlic in the same pan over lower heat until soft and fragrant. Scrape up browned bits.
- Add chickpeas and broth, stir to combine and soak up flavor.
- Nestle chicken back in, skin-side up. Add lemon slices. Transfer to oven.
- Roast 20–25 minutes, until chicken is cooked through (165°F) and skin is crisp.
- Optional: Broil for 2–3 minutes for extra crispy skin.
- Garnish with yogurt and herbs. Let rest a few minutes, then serve hot.
- Prep Time: 10 minutes
- Additional Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1
- Calories: 430
- Sugar: 3
- Sodium: 520
- Fat: 24
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 6
- Protein: 30
- Cholesterol: 110