Perfectly crispy, juicy roast chicken thighs with spicy, zesty harissa roast chickpeas and sweet potatoes. This easy, flavorful one-pan dish is great for a weeknight dinner, but even better as leftovers after the flavors meld. Adapted from Bon Appetit's Pan-Roasted Chicken with Harissa Chickpeas.
Preheat oven to 425 degrees F.
Pat chicken dry. Season generously with salt and pepper on both sides.
Make a quick marinade by combining 1 tsp harissa with the juice from 1/2 a lemon. As all harissa has a different spice level, taste and adjust.
Peel back the chicken skin, being careful not to mangle it, and apply the marinade directly to both sides of the chicken. Put the chicken skin back in place, over the marinade. The goal is to have crispy skin, with juicy and flavorful chicken.
Let marinade while the rest of the ingredients are prepared.
Heat oil in a large cast iron skillet or ovenproof pan over medium-high heat. Sear the chicken until browned on both sides, about 5 minutes per side. The skin should be nice and crispy.
Transfer chicken to a plate.
Add onion to the pan with the chicken drippings, and stir for a few minutes to soften the onion. Once slightly softened, add the tomato paste and stir to cover the onions, about 1 minute.
Add chickpeas, sweet potatoes, harissa, remaining lemon juice, and broth. Stir to combine, and add a bit more broth if the mixture does not seem saucy. Bring the broth to a simmer.
Put the veggie mixture in the oven for 30 minutes. After 30 minutes, add the chicken to the top, and bake for an additional 25 minutes, or until chicken is fully cooked through and veggies are soft.
Serve with cilantro or parsley and lemon wedges.
Harissa is a Tunisian chili paste. It can be found in some markets (Trader Joes carries it) or online at Amazon. Each jar or tube has a different spice level, so taste and adjust the recipe accordingly.