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One-Pan Harissa Chicken Thighs with Chickpeas and Peppers

Bold harissa chicken thighs roasted with chickpeas and bell peppers—one pan, big flavor, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: North African-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan
  • 1 1/2 lb chicken thighs boneless or bone-in
  • 1 can chickpeas 15 oz, rinsed and drained
  • 2 bell peppers sliced
  • 1/2 red onion sliced
  • 2 tbsp olive oil
  • 3/4 tsp kosher salt divided
  • 1/4 tsp black pepper
Harissa Marinade
  • 2 tbsp harissa paste start with 1 tbsp if very spicy
  • 1 tbsp honey
  • 1 garlic clove minced
  • 1 tbsp lemon juice plus wedges to serve
  • 1/2 tsp ground cumin optional
  • 2 tbsp fresh cilantro to finish (optional)
  • 1/3 cup Greek yogurt optional, to serve

Equipment

  • Sheet pan
  • Parchment paper
  • Mixing bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss chickpeas, peppers, and onion with olive oil, half the salt, pepper, and 1 tsp harissa. Spread on the pan.
  3. Mix remaining harissa with honey, garlic, lemon juice (and cumin if using). Coat chicken with the mixture and remaining salt.
  4. Nestle chicken into the veggies. Roast 25–35 minutes until chicken is cooked through (165°F / 74°C) and edges are caramelized.
  5. Finish with lemon and cilantro. Serve with rice or pita and Greek yogurt if desired.

Notes

Heat level: Harissa varies—start smaller and add more next time.
Leftovers: Keep 3–4 days; reheat gently and brighten with lemon.