Pan-Roasted Chicken with Harissa Chickpeas

Ingredients

• 1 tablespoon olive oil
• 8 skin-on
• bone-in chicken thighs (about 3 pounds)
• Kosher salt
• freshly ground pepper
• 1 small onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas
• rinsed
• 1/4 cup harissa paste
• 1/2 cup low-sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley
• Lemon wedges
• for serving
• Ingredient info: Harissa
• a spicy North African red chile paste
• is available at Middle Eastern markets

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Heat oil in a large ovenproof skillet over medium-high heat.

3. 3

   Season chicken with salt and pepper.

4. 4

   Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.

5. 5

   Pour off all but 1 tablespoon drippings from pan.

6. 6

   Add onion and garlic; cook, stirring often, until softened, about 3 minutes.

7. 7

   Add tomato paste and cook, stirring, until beginning to darken, about 1 minute.

8. 8

   Add chickpeas, harissa, and broth; bring to a simmer.

9. 9

   Nestle chicken, skin side up, in chickpeas; transfer skillet to oven.

10. 10

    Roast until chicken is cooked through, 20–25 minutes.

11. 11

    Top with parsley and serve with lemon wedges for squeezing over.