Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 tablespoons of harissa paste, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

2. 2

   Add 1.5 kilograms of chicken thighs to the bowl and toss thoroughly to coat each piece evenly with the harissa marinade; let the chicken marinate for at least 30 minutes at room temperature, or preferably in the refrigerator for up to 4 hours.

3. 3

   Preheat your oven to 200 degrees Celsius (395 degrees Fahrenheit) and line a large baking sheet with parchment paper for easier cleanup.

4. 4

   In a separate bowl, combine 1 drained and rinsed 400-gram can of chickpeas, 3 medium carrots peeled and chopped into 1-inch pieces, 1 medium red onion cut into wedges, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, tossing until well coated.

5. 5

   Arrange the marinated chicken thighs skin-side up on one half of the prepared baking sheet, then spread the seasoned chickpeas, carrots, and red onion evenly across the other half.

6. 6

   Roast the chicken and vegetables for 40 to 45 minutes, or until the chicken is cooked through with an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) and the vegetables are tender and lightly caramelized.

7. 7

   Garnish the roasted dish with 2 tablespoons of chopped fresh parsley before serving immediately.