Dinners like these have become my lifeline in the last couple of months, because they’re quick, easy and require minimal ingredients — three things that make getting a meal on the table in time for dinner infinitely easier.
While I admit that I haven’t always been particularly fond of dark meat when it comes to poultry, I’ve come around in recent years and now see what all those chefs have been talking about. The thigh is not only quick-cooking, but it has so much more innate flavor than a typical breast on a bird, and to boot, they’re pretty difficult to overcook, which makes them a star protein in my eyes.
I find that a simply roasted thigh is more than sufficient in the flavor department, but marinating them in a store-bought harissa and then roasting them makes seem a little bit more special. In this case, I tossed the marinated meat with some sliced onions, carrots and canned chickpeas to coat them in the harissa, and then cozied everything up on a sheet pan before popping them into the oven to bake.
Once the chicken pieces are cooked through, the carrots are slightly softened, and the chickpeas transform into a sort of crunchy texture, the pan is removed from the oven and served with a super easy lemon and garlic Greek yogurt sauce that comes together in literally, a minute or less.
The chicken and vegetables are a meal on their own, but a side of naan bread would compliment this easy one-pan dinner beautifully.
- 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.
- 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.
- Preheat the oven to 400 degrees.
- 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.
- Roast until chicken is cooked through and chickpeas are slightly crisp, about 30 minutes.
- While the chicken cooked, mix remaining greek yogurt, lemon juice and salt together. Season to taste with salt and pepper.
- Serve chicken with lemon yogurt.
Leave a Comment