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Harissa Chicken and Chickpea Sheet Pan

Name: Harissa Chicken and Chickpea Sheet Pan
Prep time: 51 min
Total time: 56 min
Cuisine: Middle Eastern
Ingredients: boneless chicken — 6804 g; tahini paste — 41 g; olive oil — 41 g; lemon juice — 15 g; cumin — 5 g; salt — 6 g; black pepper — 3 g; chickpeas — 425 g; red onion — 110 g; red bell pepper — 100 g; lemon — 65 g; nonfat plain yogurt — 118 g; garlic — 3 g; parsley — 7 g

Harissa Chicken and Chickpea Sheet Pan reads citrus 6.5, richness 6.2 and sourness 6.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 56 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.2 / 10
Sweet & Fruity — 5.4 / 10
Sour & Bright — 8.3 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 7.4 / 10
Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Citrus 6.5 · Richness 6.2 · Sourness 6.1 · Umami 4.7 · Fruity 4.6 · Nutty 4.1 · Salinity 4.0 · Allium 3.0 · Sweetness 2.8 · Earthy 2.2 · Herbaceous 2.1 · Warm Spice 2.0 · Funk & Ferment 1.6 · Bitterness 1.4 · Floral 1.2 · Heat 0.8

What's in it (14)

boneless chicken — 6804 g
tahini paste — 41 g
olive oil — 41 g
lemon juice — 15 g
cumin — 5 g
salt — 6 g
black pepper — 3 g
chickpeas — 425 g
red onion — 110 g
red bell pepper — 100 g
lemon — 65 g
nonfat plain yogurt — 118 g
garlic — 3 g
parsley — 7 g

Time & effort: about 56 min (51 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 159.3 kcal, 28.2 g protein, 3.4 g fat, 3.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat oven to 425°F. Pat 6 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 tsp of the kosher salt and the black pepper.
Whisk 2 tablespoons of the harissa paste with 2 tablespoons olive oil, the lemon juice, and cumin in a small bowl, then rub the mixture under and over the chicken skin.
On a rimmed sheet pan, toss the chickpeas, red onion, and bell pepper with the remaining harissa paste, remaining olive oil, and the remaining 1/4 tsp kosher salt; spread into a single layer.
Nestle the chicken thighs skin-side up among the vegetables, leaving space around each piece so the skin can crisp, and tuck the lemon slices between pieces.
Roast until the chicken skin is deeply browned and an instant-read thermometer inserted into the thickest thigh reads 165°F, 35-38 minutes.
While the chicken roasts, stir together the yogurt, minced garlic, and a pinch of salt in a small bowl; set aside.
Transfer the chicken to a plate to rest. If the chickpeas and vegetables look pale, return the pan alone to the oven until well browned at the edges, 5-7 minutes more.
Squeeze the juice from a few of the roasted lemon slices over the chickpeas and vegetables, then divide everything among plates with the chicken, dollop with the lemon-garlic yogurt, and scatter parsley over top to finish.

Dishes with a similar flavor shape

Crispy Za'atar Chicken Thighs — Middle Eastern
Musakhan (Sumac Chicken on Taboon Bread) — Palestinian
Butternut Squash Ravioli with Brown Butter and Sage — Italian
Chicken Karaage — Japanese
Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek

Keep reading: what citrus, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.