# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon ground black pepper
08 - 2 garlic cloves, minced
09 - Juice of 1 lemon (about 2 tablespoons)
→ Vegetables & Chickpeas
10 - 1 can (15 ounces) chickpeas, drained and rinsed
11 - 1 red bell pepper, cut into bite-size pieces
12 - 1 yellow bell pepper, cut into bite-size pieces
13 - 1 red onion, cut into wedges
14 - 1 medium zucchini, sliced
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon ground black pepper
→ Garnish
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a large bowl, whisk together harissa paste, 2 tablespoons olive oil, smoked paprika, ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, minced garlic, and lemon juice until smooth.
03 - Add the chicken thighs to the marinade and turn to coat thoroughly, ensuring the skin and undersides are evenly covered. Set aside to rest briefly while you prepare the vegetables.
04 - In a separate bowl, combine the drained chickpeas, bell peppers, red onion, zucchini, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss until evenly dressed.
05 - Spread the vegetable and chickpea mixture in an even layer across the prepared sheet pan. Nestle the marinated chicken thighs skin-side up among the vegetables, leaving space between pieces for air circulation.
06 - Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown; vegetables should be tender and slightly caramelized.
07 - Remove the pan from the oven, let the chicken rest 5 minutes, then sprinkle with chopped herbs and serve with lemon wedges.
