If you’re looking for a weeknight dinner that does the heavy lifting while you’re doing literally anything else, harissa baked chicken with chickpeas and peppers is it. Everything goes into a cast iron skillet — chicken thighs tucked right into a spiced chickpea broth with tomatoes, garlic, and thyme — and then the oven takes over for 45 minutes. You come back to crispy-skinned chicken, tender chickpeas, and a sauce that you will absolutely be dragging bread through. Serve it over rice and call it a very good Tuesday.
Why You’ll Love This Harissa Baked Chicken with Chickpeas and Peppers
This is a one-pan dinner in the truest sense. The chickpeas absorb all the juices from the chicken as it cooks, the harissa spice mix builds this warm, complex heat that isn’t aggressive but is absolutely present, and the roasted red peppers added at the end bring a sweetness that rounds everything out beautifully.
Bone-in, skin-on chicken thighs are the move here. They stay juicy through a long, high-heat braise and the skin crisps up perfectly without any extra effort. This is not a dry chicken situation.
It’s also endlessly adaptable. More harissa if you want more heat. Swap in white beans for the chickpeas. Use fresh tomatoes when you have them. The base is forgiving enough to work with what you’ve got.
Ingredients
- 1 onion, halved and sliced
- 2 cloves garlic, minced
- 2 cans chickpeas, drained and rinsed
- 1 small can (284ml) Rotel diced tomatoes
- 1 ½ cups chicken stock
- 5 sprigs thyme, tied with butcher’s twine
- 1 tablespoon + 1 teaspoon harissa spice mix
- 8 bone-in, skin-on chicken thighs
- 3 roasted red peppers, thinly sliced
- Salt and pepper
- Olive oil
Tips for the Best Results
Use a Cast Iron Skillet
This recipe is built for cast iron. It holds heat evenly, goes from stovetop to oven without complaint, and gives the chicken skin that crackling golden finish. If you don’t have a 12-inch cast iron, an oven-safe skillet or a Dutch oven will work — just make sure it’s wide enough to fit the chicken in a single layer.
Don’t Crowd the Chicken
You want the chicken skin exposed to the heat of the oven, not buried under each other. Tuck the thighs in skin side up so they roast rather than steam. Eight thighs fit snugly in a 12-inch skillet — any more than that and you’re better off using a roasting pan.
Add the Red Peppers at the End
The recipe calls for adding the roasted red peppers in the last 5 minutes of cooking — that’s intentional. They’re already cooked and you just want to warm them through and let them mingle with the juices, not turn them to mush. Don’t skip this step.
Serve Over Rice
The chickpea broth at the bottom of that skillet is gold. Serve this over rice so nothing goes to waste. A simple long grain white rice or basmati is all you need.
How to Make Harissa Baked Chicken with Chickpeas and Peppers
Step 1: Build the chickpea base. Preheat your oven to 375°F. Place a 12-inch cast iron skillet over medium heat and add a tablespoon of olive oil. Add the sliced onion and minced garlic and cook for about 2 minutes until softened. Add the chickpeas, diced tomatoes, chicken stock, thyme bundle, and 1 teaspoon of the harissa spice mix. Stir to combine and bring to a simmer.
Step 2: Season and add the chicken. Trim any excess fat off the chicken thighs using kitchen shears. Season all over with the remaining tablespoon of harissa spice mix, salt, and pepper. Tuck the chicken thighs skin side up directly into the chickpea mixture. Drizzle the tops with a couple of tablespoons of olive oil.
Step 3: Bake. Transfer the skillet to the oven and bake uncovered for 45 minutes, until the chicken is cooked through and the skin is golden and crispy.
Step 4: Add the peppers and finish. Scatter the thinly sliced roasted red peppers over the top of the chicken and return to the oven for 5 minutes to warm through.
Step 5: Serve. Remove the thyme bundle. Serve over rice with plenty of that chickpea broth spooned over the top.
More One-Pan Chicken Dinners to Try
- Moroccan-Inspired Chicken and Vegetables with Couscous — same warm spice energy, different pan
- Short-Cut Chicken Pot Pie — another weeknight win that looks more impressive than the effort required
- Chicken Teriyaki Sandwiches with Zesty Slaw — for when you want chicken but in sandwich form
Sides That Work Here
- The Crispiest Herb Roasted Mini Potatoes — if you want to skip the rice and go potato
- Roasted Cabbage Wedges with Dijon Cream and Lemon Panko — a punchy, textural side that holds its own next to bold flavours
External Resources
- What Is Harissa? — Serious Eats — good breakdown of harissa paste vs. harissa spice mix and when to use each
- How to Cook with Cast Iron — The Kitchn — if you’re new to cast iron or want a refresher on care and use
Frequently Asked Questions
What is harissa spice mix?
Harissa is a North African spice blend built around chili peppers, with notes of cumin, coriander, caraway, and garlic. The spice mix version (as opposed to harissa paste) is a dry rub blend you can find in most grocery stores near the spices. It brings warmth and depth without being blow-your-head-off hot.
Can I use harissa paste instead of the spice mix?
Yes, though the two aren’t a straight 1:1 swap. Harissa paste is more concentrated and wet, so start with about 2 teaspoons stirred into the chickpea base and 1 teaspoon rubbed on the chicken, then adjust to taste. The paste will also add more moisture to the dish.
Can I use boneless chicken thighs?
You can, but the cook time will be shorter — boneless skinless thighs will be done in about 30–35 minutes. You also won’t get the same crispy skin, but the flavour will still be great. Check with a thermometer; chicken is done at 165°F.
Can I make this ahead of time?
Yes. It reheats well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of chicken stock to loosen the chickpeas up.
What can I substitute for the Rotel tomatoes?
Any 284ml can of diced tomatoes works fine. Rotel just adds a mild heat from the green chiles mixed in. If you want that heat without Rotel, add a small pinch of chili flakes to the base.
How do I know when the chicken is cooked through?
The most reliable way is a meat thermometer — 165°F in the thickest part of the thigh, away from the bone. Visually, the juices should run clear when pierced and the skin should be deep golden brown.
Can I make this in a Dutch oven instead of a cast iron skillet?
Yes, a Dutch oven works well here. It holds heat evenly and the sides are high enough to catch any splatter. Just make sure it’s wide enough to fit the chicken in a single layer.
Harissa Baked Chicken with Chickpeas and Peppers
Ingredients
1 onion, halved and sliced
2 cloves garlic, minced
2 cans chickpeas, drained and rinsed
1 small can Rotel (284ml) diced tomatoes
1 ½ cup chicken stock
5 sprigs thyme, tied with butchers twine
1 tablespoon + 1 teaspoon harissa spice mix
8 bone in skin on chicken thighs
3 roasted red peppers, thinly sliced
Salt and Pepper
Olive oil
Instructions
- Preheat the oven to 375°F
- Place a 12-inch cast iron skillet over medium heat. Add a tablespoon of olive oil to the skillet. Add the onion and garlic and cook for 2 minutes until soft. Add the chickpeas, tomatoes, chicken stock, thyme and 1 teaspoon of the harissa spice mix. Stir to combine and bring to a simmer.
- Trim any excess fat off the chicken thighs, using kitchen shears. Season the chicken with the harissa spice, salt and pepper. Tuck the chicken thighs, skin side up into the chickpeas. Drizzle the top with a couple tablespoons of olive oil.
- Bake, uncovered for 45 minutes, until the chicken is cooked through. Scatter the red peppers over the top and return to the oven for 5 minutes.
- Serve over rice.
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