Harissa Roasted Chicken with Chickpeas - Rogers Collection

Ingredients

• 1/2 cup plain whole-milk Greek-Style Yogurt, homemade or store-bought
• About 1/3 cup Les Moulins Mahjoub Traditional Harissa
• 1 tablespoon lemon juice
• About 1 tsp. kosher or sea salt
• Pepper
• 6 large bone-in, skin-on chicken thighs (2 lbs. total)
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 large red onion, halved lengthwise and thinly sliced into half-moons
• 1 pound carrots, peeled and sliced on the diagonal about 1/4 in. thick
• About 1/3 cup coarsely chopped cilantro