Pan-roasted Chicken With Harissa Chickpeas

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 8 skin-on bone-in chicken thighs (about 3 pounds)
• kosher salt, to taste
• fresh ground pepper, to taste
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 (15 ounce) cans chickpeas, rinsed
• 1/4 cup harissa
• 1/2 cup low sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley
• lemon wedge, for serving

Recipe

• 1 preheat oven to 425°f heat oil in a large ovenproof skillet over medium-high heat. season chicken with salt and pepper. working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
• 2 pour off all but 1 tablespoon drippings from pan. add onion and garlic; cook, stirring often, until softened, about 3 minutes. add tomato paste and cook, stirring, until beginning to darken, about 1 minute. add chickpeas, harissa, and broth; bring to a simmer.
• 3 snuggle chicken, skin side up, in chickpeas; transfer skillet to oven. roast until chicken is cooked through, 20–25 minutes. top with parsley and serve with lemon wedges for squeezing over.