Pan-Roasted Chicken With Harissa Chickpeas
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 8 skin-on bone-in chicken thighs (about 3 pounds)
- kosher salt, to taste
- fresh ground pepper, to taste
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 2 (15 ounce) cans chickpeas, rinsed
- 1⁄4 cup harissa
- 1⁄2 cup low sodium chicken broth
- 1⁄4 cup chopped fresh flat-leaf parsley
- lemon wedge, for serving
Directions
- Preheat oven to 425°F Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
- Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
- Snuggle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
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