Chickpeas, carrots, and cauliflower add bulk to turn this pan roasted harissa chicken into a one-skillet meal!
I don’t think you can ever have too many skillet dinners in your repertoire. I mean, what’s NOT to love about a quick and easy dinner that only leaves you with ONE pan to wash? It’s like a kitchen miracle.
Since we’re still in the middle of home remodeling hell, one-pan skillet dinners are nothing short of a godsend.
My favorite go-to recipes when I’m too lazy to do much of anything are my Tuscan Chicken Skillet, my Saucy Mexican Chicken Skillet, and this Moroccan Chicken Skillet. See what I mean about skillet dinners!?
If you’re looking for another reason to love this one pan roasted harissa chicken, here it is: this dinner is actually good for you!
There are no mystery chemical ingredients, no heavy carbs, no fattening cheeses (sorry cheese, you know I love you!), and you’ll STILL feel totally satisfied at the end of your meal.
The only ingredient that you *might* not be familiar with is harissa. If this is the case, I hate to tell you but you’re seriously missing out. Harissa is a spiced red pepper sauce frequently used in North African cooking, and it is pretty much da bomb (ß yep, just said that).
It’s made from red chili and bell peppers, garlic, olive oil, vinegar, and salt. All very familiar ingredients, yes?
You can make your own harissa if you’re feeling ambitious, or you can purchase the jarred variety and keep it on hand for all sorts of yummy things (like these Moroccan chicken wraps!).
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Here’s What You’ll Need
- 12″ or larger oven-proof skillet
- Tongs (optional, but I love them!)
- A sharp knife and a cutting board
Here’s the Recipe!
One Pan Roasted Harissa Chicken
Chickpeas, carrots, and cauliflower add bulk to turn this pan roasted harissa chicken into a one-skillet meal!
Ingredients
- 6 boneless, skinless chicken thighs
- 3 tablespoons harissa (mild or spicy)
- 2 teaspoons extra virgin olive oil, divided
- 1 cup finely diced carrot
- 1 cup small cauliflower florets
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 lemon, halved
Instructions
- Preheat your oven to 425 degrees Fahrenheit and position a rack in the center of the oven.
- Toss the chicken thighs with the harissa in a large bowl. Heat 2 teaspoons of the olive oil in a 12" or larger oven-proof skillet over medium-high heat. Once the oil is just barely smoking, add the chicken thighs to the pan in a single layer. Let cook undisturbed for 2 minutes. Turn the thighs over and cook for another 2 minutes. Remove from pan and set aside on a plate.
- Add the remaining teaspoon of oil to the pan along with the carrots and cauliflower. Saute for 90 seconds. Add the chickpeas and toss well. Place both lemon halves in the pan cut side down, snugly against the bottom of the pan so the fruit will caramelize in the oven.
- Return the chicken to the pan, nestling each piece under the vegetables. Use pot holders to carefully transfer the pan to the oven. Roast, uncovered, for 25 minutes, flipping the chicken over halfway through.
- Serve right out of the skillet; use tongs to squeeze the lemon juice over the chicken (watch for seeds!).
Nutrition Information
Yield 4 Serving Size 1Amount Per ServingCalories 632 Total Fat 27g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 18g Cholesterol 273mg Sodium 1063mg Carbohydrates 38g Fiber 12g Sugar 8g Protein 65g
Comments
I just finished off my first tube of harissa and mine must have been ‘spicy’, because really all I could taste was spice. I would love to taste the bell pepper flavors more. Gorgeous photos, and looks like an absolutely delicious and easy dinner. Pinning!
I like to buy the “mild” Mina Harissa version 🙂
Can’t wait to try this- everything I have made from this blog has been not only very do-able but also delicious, and I have tried several! My boyfriend always requests it : )
I love hearing this, Ashley!! I’m so glad you and your boyfriend like my recipes 🙂
I agree—you can never have too many one pan meals especially you doing a remodeling. But even trying to cook when camping in a trailer for example. Limited counter space etc. This recipe shows you don’t have to sacrifice originality and taste either.
Thanks, Carol! So funny that you mentioned that about camping… my Mom and I were just talking about that! Cast Iron + Camping = recipe magic 🙂
This is my kind of meal! After a day of cooking, I only want to make a one-pot meal, but I’m so lost for ideas sometimes. Thanks for the recipe!
Just wanted to say, I made this tonight, and my boyfriend and I both loved it! Thank you for this recipe!
Love hearing this, Stacey!!
I was really looking forward to it, but the harsh taste of burnt lemon overpowers everything else including the Harissa IMO, possibly due to the type of lemon I used. I’d make it again minus the lemon
Ooh, yikes! Burnt lemon is definitely NOT tasty! My lemons don’t burn when I cook this, but if your oven runs a little hot I can see how it could happen. Maybe just serve some lemon wedges on the side for squeezing 🙂
Do you think I could replace the chickpeas with can navy beans? (I am allergic to chickpeas and need replacement ideas….got any?)
I would just add the navy beans in right towards the end, as they will get soft faster than chickpeas 🙂