One-Pan Chicken with Harissa Chickpeas & Zucchini

One-pan Chicken With Harissa Chickpeas & Zucchini Recipe

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Vickie Parks


This is an easy one-pan dinner that provides spicy, tangy chicken with a crispy skin and tender, juicy chicken meat inside. It's great served with cooked rice or couscous and side of crisp-roasted baby potatoes.

Use the Harissa paste sparingly as some can be quite spicy and pack quite a heat "kick". Some well-stocked chain grocery stores might carry commercial packages of Harissa. But if you can't find it locally, you should be able to find it in most Middle Eastern markets or online (such as Amazon).


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10 Min
50 Min


  • 1 Tbsp
    olive oil
  • 8
    skin-on, bone-in chicken thighs (about 3 pounds total)
  • 1 tsp
  • 1 tsp
    black pepper
  • 1 medium
    onion, finely chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
    tomato paste
  • 2 (15-0z) can(s)
    chickpeas, rinsed and drained
  • 2 medium
    zucchini, cut into 1/2-inch slices
  • 1/4 cup
    harissa paste (mild or spicy, your choice)
  • 2 Tbsp
    greek yogurt
  • 1/2 cup
    low-sodium chicken broth
  • 1/4 cup
    cilantro leaves, coarsely chopped
  • 1
    lemon, cut into 4 wedges (for garnish)

  • 4 servings
    cooked rice or cooked couscous
  • 4 scoop(s)
    yogurt (for garnish)

How to Make One-Pan Chicken with Harissa Chickpeas & Zucchini


  1. Preheat oven to 425°F.
  2. Heat oil in a large ovenproof skillet over medium heat. Season chicken with salt and pepper, and cook in hot skillet until browned, about 6 to 7 minutes per side; transfer chicken to a plate.
  3. Pour off all but 1 tablespoon drippings from the skillet. Add onion and garlic, and cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, zucchini, harissa, yogurt, and broth; bring to a simmer.
  4. Nestle chicken, skin side up, around the chickpeas; transfer skillet to oven, and roast 25 to 30 minutes or until chicken is cooked through and juices run clear in chicken and no pink remains.
  5. Sprinkle cilantro on top, and serve each with a lemon wedge for squeezing over chicken, and serve immediately while still hot. It's great served with cooked rice or couscous and a generous dollop of yogurt with each serving (to temper some of the "heat" from the harissa).

Printable Recipe Card

About One-Pan Chicken with Harissa Chickpeas & Zucchini

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Moroccan

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