Harissa Roasted Chicken with Chickpeas
Roast bone-in chicken thighs with harissa yogurt glaze and chickpeas for a flavorful and easy meal. Perfect for dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rogerscollection.us.
Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Refrigerator
- Oven
- Baking dish
- Spatula
- Plate
- Spoon
- Kitchen towel
- Plastic wrap
- Measuring cup
- Kitchen scale
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
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