Harissa-Roasted Chicken with Chickpeas and Red Onion

1. 1

   In a small bowl, mix the harissa with the yogurt and lemon juice.

2. 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. 3

   Preheat the oven to 425.

4. 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. 5

   Roast in the oven for 15 minutes, until the onion begins to brown.

6. 6

   Season the chicken with salt and pepper and set the legs skin side up on top of the chickpeas.

7. 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. 8

   Transfer the chicken to plates, spoon the chickpeas and red onion alongside and serve.

* Per serving · 4 servings · Values may vary.