Liven up Your Weeknight Chicken Dinner Routine With This 1 Simple Ingredient

There’s something undeniably satisfying about a sheet-pan meal: the ease, the minimal cleanup, and the way flavors meld together on just one pan in the oven to create something so much more flavorful than the sum of its parts. This sheet-pan harissa and orange chicken with chickpeas is a perfect example of this. It’s vibrant, bold, and aromatic from a flavorful marinade of harissa, fresh orange zest and juice, and warm spices, including cumin, coriander, turmeric, and ginger, which coats every element of the meal. It takes just a few minutes to prepare before cooking completely hands-off in the oven.

The spicy harissa balanced with the sweet orange juice and honey brings layers of heat and complexity to the dish. Bone-in, skin-on chicken thighs are ideal here, as they stay juicy and tender while the skin crisps up in the oven. Meanwhile, the chickpeas roast underneath the thighs, soaking up all the flavorful chicken juices as the chickpeas turn golden and slightly crispy on the edges. Generously coating everything in the marinade creates this dish’s bold, bright flavor, which sets it apart from other basic weeknight sheet-pan chicken dinners. The addition of red onion and garlic further deepens the dishes flavor, creating a meal that I find both comforting and exciting to eat.

Add Harissa for a Bold Marinade

Harissa, the fiery soul of North African cuisine, is at the heart of this dish. Originating in Tunisia, this oil-based chili paste is a staple across the Maghreb region. Each version of harissa boasts its own unique blend of spices and peppers. At its most basic, harissa typically combines dried red peppers, chili peppers, garlic, and olive oil, and is enhanced with spices such as cumin, coriander, and caraway. It’s one ingredient that provides many flavors when used in a marinade, as in this recipe.

The quality of the harissa used in this recipe significantly impacts the final dish, and its heat level can range from mild to intensely spicy. In the U.S., I recommend Mina Harissa, which is known for its balanced flavor and heat—it tastes great but doesn’t overpower the other ingredients with which it’s paired. Where I live in the U.K., I often use the brand Belazu, which is also available at some U.S. shops. You can also use homemade harissa. 

How to Make This Recipe Your Own

One of my favorite things about this recipe is how adaptable it is. You can adjust the spice level by choosing a mild or spicy harissa and using less or more as desired, swap chickpeas for small potato chunks or cauliflower, or even add a handful of olives for a briny punch. The marinade comes together in minutes, and the oven does most of the work. For a complete meal, serve this dish alongside fluffy couscous or warm flatbreads to soak up the juices. Although not compulsory, a dollop of cooling yogurt provides the perfect finishing touch. 

Whether you’re cooking for family or hosting friends, this harissa chicken with chickpeas recipe delivers big flavor with just one sheet pan and minimal effort.

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