Harissa-Roasted Chicken with Chickpeas and Red Onion – a delicious recipe with yogurt, lemon juice, chicken, chickpeas, red onion, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, mix the harissa with the yogurt and lemon juice.
2
In a large resealable plastic bag, toss the chicken leg quarters with the harissa marinade and let stand for 1 hour at room temperature.
3
Preheat the oven to 425.
4
In a 9-by-13-inch roasting pan, toss the chickpeas with the red onion and olive oil and season with salt and pepper.
5
Roast in the oven for 15 minutes, until the onion begins to brown.
6
Season the chicken with salt and pepper and set the legs skin side up on top of the chickpeas.
7
Roast the chicken in the top third of the oven for 45 minutes, until the chicken is cooked through and the skin is browned.
8
Transfer the chicken to plates, spoon the chickpeas and red onion alongside and serve.
251
kcal
Calories
12
g
Fat
3
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup harissa (see Note), 1/4 cup Greek-style plain yogurt, 1 tablespoon fresh lemon juice, 4 whole chicken legs (2 1/2 pounds), and more.
Yes, Harissa-Roasted Chicken with Chickpeas and Red Onion falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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