Pan Roasted Chicken with Harissa Chickpeas
Elevate your weeknight dinner game with this Pan Roasted Chicken with Harissa Chickpeas—a bold, one-skillet dish that combines crispy, golden chicken thighs with the smoky, spicy flavors of harissa. Juicy, bone-in, skin-on chicken is seared to perfection before being simmered in a robust mix of onions, garlic, cumin, and paprika. Tender chickpeas soak up the zingy lemon juice and fiery harissa paste, creating a hearty, flavor-packed base. Finished with fresh parsley and lemon zest for a bright, aromatic touch, this quick and satisfying recipe is ready in under an hour and perfect for cozy dinners or casual entertaining. Whether you’re craving bold spices or a wholesome meal, this dish delivers it all in every bite!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 2 tablespoons harissa paste
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup chicken stock or water
- 1 medium lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for about 5 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
Add the harissa paste and stir to combine with the onion mixture. Cook for 1-2 minutes to allow the flavors to meld.
Stir in the drained chickpeas, chicken stock, and the juice of 1 lemon. Bring the mixture to a simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up. Lower the heat to maintain a gentle simmer, cover the skillet with a lid, and cook for 20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the heat and sprinkle the chopped parsley and lemon zest over the top for freshness.
Serve the pan-roasted chicken thighs hot, spooned over the harissa chickpeas. Enjoy!
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5372 mg | 234% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 23.3 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2772 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
