One-Pan Harissa Chicken & Chickpeas with Garlic Yogurt Sauce
For the Chicken & Chickpeas:
4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
1 can (15 oz) chickpeas, drained and rinsed
1 yellow or red onion, diced
3 tbsp harissa paste
2 tbsp tomato paste
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp cinnamon
1 tsp salt
1/2 tsp pepper
For the Garlic Dill Yogourt Sauce:
1 cup Plain Greek Yogourt
1 garlic clove, finely minced
1 1⁄2 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp lemon juice
Salt and pepper, to taste
Fresh dill, for garnish
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
In a large mixing bowl, add the harissa paste, tomato paste, olive oil, smoked paprika, cumin, cinnamon, salt, and pepper.
Spread the chicken thighs, chickpeas, and diced onion evenly on the prepared sheet pan. Coat the Harissa mixture on the chicken, chickpeas, and onions. Ensure you get both sides of the chicken thighs and that they are placed skin-side up for even roasting.
Roast in the preheated oven for 30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the chickpeas are golden and slightly crispy.
In a small bowl, combine the plain Greek yogourt, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir well and set aside.
To serve, drizzle the garlic dill yogourt sauce generously over top of the chicken and chickpeas. Garnish with fresh dill and serve immediately.
**Optional, I like to serve it over pearled couscous and a quick cucumber salad but you can enjoy it as is with a side of pita.