Easy Spicy Sheet Pan Harissa Chicken with Chickpeas and Feta
A quick and flavorful sheet pan dinner featuring smoky harissa-spiced chicken thighs roasted with chickpeas and topped with creamy feta. Perfect for busy weeknights with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
- 2 tablespoons harissa paste
- 1 can (15 oz / 425 g) canned chickpeas, drained and rinsed
- ½ cup (75 g) crumbled feta cheese
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of half a lemon
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt, to taste (about 1 teaspoon)
- Black pepper, freshly cracked, to taste (about ½ teaspoon)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
- Add 2 tablespoons harissa paste, 2 tablespoons olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper to the bowl. Toss the chicken well to coat evenly and let marinate for about 10 minutes.
- Drain and rinse the chickpeas, then add them to the bowl with thinly sliced red onion. Toss with a drizzle of olive oil and a pinch of salt and pepper.
- Spread the chickpeas and onions in a single layer on a large rimmed baking sheet. Nestle the chicken thighs skin-side up among the chickpeas, spacing them evenly.
- Roast in the oven for 30 to 35 minutes. Halfway through (around 15 minutes), use tongs to turn the chickpeas and onions for even browning, leaving the chicken undisturbed to keep the skin crisp.
- In the last 5 minutes of roasting, sprinkle crumbled feta evenly over the chickpeas and chicken. Return to oven to melt slightly but keep its shape.
- Once out of the oven, squeeze fresh lemon juice over everything and sprinkle with chopped parsley.
- Serve warm, making sure to scoop up chickpeas, onions, and feta with each chicken piece.
Notes
Patting the chicken dry before seasoning is key for crispy skin. Avoid crowding the pan to ensure even roasting. Marinate chicken for at least 10 minutes or up to 24 hours for deeper flavor. Toss chickpeas halfway through roasting to prevent burning and ensure crunch. Add feta in the last 5 minutes to keep its texture. For extra crispy skin, broil for 2-3 minutes at the end but watch closely to avoid burning. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 3
- Sodium: 600
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 6
- Protein: 35
Keywords: harissa chicken, sheet pan dinner, spicy chicken, chickpeas, feta, easy dinner, one pan meal, Mediterranean diet, gluten-free