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1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly oil it.
3 tbsp olive oil
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2. Pat the chicken thighs dry with paper towels and trim any excess fat, then place them in a large bowl.
1.5 lb boneless skinless chicken thighs
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3. Add harissa paste, half of the olive oil, half of the salt, and half of the black pepper to the bowl with the chicken and toss until the chicken is well coated. Let it stand while you prepare the vegetables.
1.5 lb boneless skinless chicken thighs,
0.3 cup harissa paste,
1.5 tbsp olive oil,
0.9 tsp salt,
0.4 tsp black pepper
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4. Core the red bell peppers and slice them into thick strips. Peel the red onion, cut it in half from root to tip, then slice into wedges.
2 piece red bell pepper,
1 piece red onion
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5. On the sheet pan, combine the chickpeas, sliced red bell peppers, and red onion. Drizzle with the remaining olive oil, then add the ground cumin, smoked paprika, remaining salt, and remaining black pepper. Toss directly on the pan until everything is evenly coated and spread into an even layer.
2 can canned chickpeas (drained and rinsed),
2 piece red bell pepper,
1 piece red onion,
1.5 tbsp olive oil,
1 tsp ground cumin,
0.5 tsp smoked paprika,
0.9 tsp salt,
0.4 tsp black pepper
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6. Nestle the marinated chicken thighs on top of the chickpea and vegetable mixture, spacing them evenly so they are not overlapping.
1.5 lb boneless skinless chicken thighs,
2 can canned chickpeas (drained and rinsed),
2 piece red bell pepper,
1 piece red onion
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7. Roast on the center rack for 20 minutes, then rotate the pan and continue roasting for 10 to 15 minutes more, until the chicken is cooked through and the edges of the vegetables are caramelized.
1.5 lb boneless skinless chicken thighs,
2 can canned chickpeas (drained and rinsed),
2 piece red bell pepper,
1 piece red onion
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8. While the pan bakes, finely chop the garlic, cilantro, and mint. Zest the lemon, then cut it in half and squeeze out the juice, removing any seeds.
3 clove garlic,
1 piece fresh lemon,
0.5 cup fresh cilantro,
0.2 cup fresh mint
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9. In a medium bowl, combine the Greek yogurt, chopped garlic, chopped cilantro, chopped mint, lemon zest, and 2 tablespoons of lemon juice. Stir in the honey and a small pinch of salt and black pepper, then mix until smooth and taste, adjusting seasoning with more lemon juice, salt, or pepper as needed.
1.2 cup plain Greek yogurt (full-fat or 2%),
3 clove garlic,
1 piece fresh lemon,
0.5 cup fresh cilantro,
0.2 cup fresh mint,
1.8 tsp salt,
0.8 tsp black pepper,
1 tsp honey
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10. When the chicken is done, remove the pan from the oven and let it rest for 5 minutes. If using, scatter the baby spinach or arugula over the hot chickpeas and vegetables and gently toss so the greens wilt slightly.
1.5 lb boneless skinless chicken thighs,
2 can canned chickpeas (drained and rinsed),
2 piece red bell pepper,
1 piece red onion,
2 cup baby spinach or arugula
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11. Spread the yogurt herb sauce onto plates, then top with the harissa chicken thighs and spoonfuls of the chickpeas, peppers, and onions. Drizzle any pan juices over the top and serve immediately.
1.5 lb boneless skinless chicken thighs,
2 can canned chickpeas (drained and rinsed),
2 piece red bell pepper,
1 piece red onion,
1.2 cup plain Greek yogurt (full-fat or 2%)
