One Pan Harissa Marinated Chicken with Lemon Greek Yogurt
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
This super easy meal comes can be prepared the night before, then thrown into the oven 30 minutes before you want dinner on the table.
Ingredients
  • 1½ pounds chicken thighs
  • ¼ cup harissa paste
  • ½ cup greek yogurt, divided
  • 8 ounces chickpeas
  • 1 small onion, sliced thick
  • 2 large carrots, roughly chopped
  • 4 teaspoons lemon juice
  • ¼ teaspoon salt.
Instructions
  1. Add chicken, harissa paste and ¼ cup greek yogurt to a large plastic bag. Secure closed and massage the mixture into the chicken. Place in the fridge and let marinate for 3 hours or overnight.
  2. Preheat the oven to 400 degrees.
  3. Add chickpeas, onion and carrots to a small baking sheet. Add chicken on top along with extra marinade. Toss everything together. Using tongs to nestle the chicken on top of the vegetables. Season everything with salt and pepper.
  4. Roast until chicken is cooked through and chickpeas are slightly crisp, about 30 minutes.
  5. While the chicken cooked, mix remaining greek yogurt, lemon juice and salt together. Season to taste with salt and pepper.
  6. Serve chicken with lemon yogurt.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/one-pan-harissa-marinated-chicken-lemon-greek-yogurt/