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Recipe Collection

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Roasted Chicken with Chickpeas and Harissa

Roasted Chicken with Chickpeas and <em>Harissa</em> Related:   gluten-free, Israel & Middle East, kid-friendly, meat, poultry, Shabbat

Prep time: 5 minutes

Cook time: 35–40 minutes

Yield: 8 servings

I like to serve this with balsamic-roasted brussels sprouts and farro pilaf, but you can also serve it as is for a wonderful one-pot meal that the whole family will love.


  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken pieces (legs and/or breasts)
  • Kosher salt and freshly ground pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas, rinsed
  • ¼ cup harissa paste
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped fresh flat-leaf parsley
  • Couple spritzes lemon juice


  • Preheat the oven to 425 degrees. Heat oil in a large ovenproof dutch oven over medium-high heat. Season chicken with salt and pepper. Cook pieces until browned, about 5 minutes per side; transfer to a plate. Add onion and garlic, and cook until softened. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa and broth; bring to a simmer. Place chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, about 20 to 25 minutes. Top with parsley and serve with a squeeze of lemon.

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