# What You'll Need:
→ 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 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 oz) chickpeas, drained and rinsed
11 - 1 red bell pepper, cut into bite-sized pieces
12 - 1 yellow bell pepper, cut into bite-sized pieces
13 - 1 red onion, cut into wedges
14 - 1 medium zucchini, sliced
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
→ Garnish
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - Lemon wedges, to serve
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it so ingredients won’t stick.
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 homogenous; add chicken thighs and toss to coat thoroughly.
03 - In a separate bowl, combine drained chickpeas, bell peppers, red onion and zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss to evenly coat.
04 - Spread the vegetable and chickpea mixture in an even layer on the prepared pan, then nestle the marinated chicken thighs on top with the skin-side up, leaving space for air circulation.
05 - Roast in the preheated oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden brown and vegetables are tender; rotate the pan once if necessary for even browning.
06 - Remove from oven, let rest for 5 minutes, sprinkle with chopped cilantro or parsley and serve with lemon wedges alongside optional couscous, rice or flatbread.
