# What You’ll Use:
→ 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 black pepper
08 - 2 cloves garlic, minced
09 - Juice of 1 lemon
→ Vegetables & Chickpeas
10 - 1 can (15 oz / 400 g) 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 black pepper
→ Garnish
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - Lemon wedges, to serve
# How-To:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it.
02 - In a large bowl, combine harissa paste, olive oil, smoked paprika, cumin, salt, pepper, garlic, and lemon juice. Add chicken thighs and toss to coat evenly.
03 - In another bowl, toss chickpeas, bell peppers, red onion, and zucchini with olive oil, salt, and pepper. Spread vegetables and chickpeas evenly on the sheet pan.
04 - Nestle the marinated chicken thighs skin-side up among the vegetables.
05 - Roast in the preheated oven for 35–40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the skin is golden, and vegetables are tender.
06 - Remove from oven. Sprinkle with fresh herbs and serve with lemon wedges.
