One Pan Moroccan Chicken and Chickpeas

Get ready for a flavor explosion that’ll transport your taste buds straight to the vibrant spice markets of Morocco! This one-pan wonder combines crispy-skinned chicken with warmly spiced chickpeas in a dish that’s both incredibly simple and absolutely stunning.

The magic happens when harissa paste meets tomato-rich sauce, creating an aromatic base that transforms ordinary chicken thighs into something extraordinary. As everything melds together in the oven, the chickpeas soak up all those amazing flavors while the chicken skin turns gloriously golden and crisp.

Ingredients

For the Chicken:

• 1.5 lbs. chicken thighs (bone-in, skin-on)
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. kosher salt, divided
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 3/4 tsp. paprika
• 1/2 tsp. black pepper

For the Sauce:

• 1 small red onion, cut into chunks
• 3-4 garlic cloves, thinly sliced
• 2 Tbsp. tomato paste
• 1 Tbsp. harissa
• 1 (15-oz.) can chickpeas with liquid
• 1 whole lemon
• Fresh parsley or dill for garnish

Steps

1. Preheat oven to 425°F (218°C). This high temperature ensures crispy chicken skin and helps concentrate the flavors.
2. Season chicken by combining with 2 Tbsp. olive oil, 3/4 tsp. salt, and all spices in a bowl. Massage mixture thoroughly under skin – this step is crucial for maximum flavor penetration.
3. Heat a large oven-safe skillet over medium heat. Place chicken skin-side down and cook undisturbed for 6-7 minutes until deeply golden. The skin should release easily when properly crispy. Flip and cook 2 minutes more.
4. Remove chicken to a plate. Add onion to pan drippings and cook 4 minutes until softened. Add garlic, tomato paste, and harissa, cooking 2 minutes until paste darkens to brick-red. This caramelization adds crucial depth.
5. Pour in chickpeas with their liquid (this creates your sauce base) and simmer 2 minutes, scraping up browned bits. The liquid should be gently bubbling.
6. Cut lemon in half – slice one half into thin rounds, reserve other half. Arrange chicken back in pan, scatter lemon slices around.
7. Bake 16-20 minutes until chicken reaches 165°F (74°C) internal temperature. Let rest 5 minutes before serving. Finish with fresh lemon juice and herbs.