sheet pan harissa chicken with broccolini and chickpeas

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5 from 1 review

This smoky, spicy sheet pan harissa chicken dinner with crunchy chickpeas and crisp tender broccolini is anything but boring. Serve with a cool, lemony yogurt sauce for a healthy weeknight dinner.

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4
  • Category: Entree
  • Cuisine: American


  • 1/2 cup plain greek yogurt
  • 1/2 cup sour cream
  • juice and zest of 1 lemon (or 2 tablespoons of bottle juice)
  • 1/2 cup olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon caraway seeds
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne (optional)
  • 1 can chickpeas, drained, rinsed and shaken dry
  • 4 chicken thighs, bone-in and skin on (about 1 ½ pounds), trimmed
  • 1 pound broccolini, tough stems trimmed off
  • fresh parsley, for garnish


  1. Place a rimmed baking sheet in the oven, then preheat it to 475° F for at least 10 extra minutes to get the sheet pan super hot.
  2. Stir together yogurt, sour cream, lemon juice, zest and 1 tablespoon of olive oil in a small bowl. Season to taste with salt and pepper and refrigerate until ready to eat.
  3. In a small dry skillet over medium heat, combine cumin, coriander and caraway seeds. Toast spices, shaking or stirring occasionally, until very fragrant and lightly browned, 2- 3 minutes. Transfer to a spice grinder or mortar and pestle, let cool briefly, and grind to a smooth powder. Pour mixture into a small bowl and add smoked paprika, chili powder, ginger, cinnamon, cayenne (if using), 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Stir to combine.
  4. In a small bowl, toss the chickpeas with 2 teaspoons of spice mixture and 3 tablespoons of olive oil. On a large plate, coat both sides of the chicken thighs with remaining spice mixture (you may not need all of it).
  5. When the oven is hot, drizzle one end of the sheet pan with olive oil then carefully place chicken thighs skin side down. Dump the chickpeas onto the other end of the pan. Reduce oven temperature to 425°F and roast for 20 minutes.
  6. Meanwhile, toss broccolini with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and massage oil into the leaves and florets to fully coat.
  7. Use tongs to flip the chicken thighs. Stir the chickpeas, then push them to the opposite side of the chicken to create space in the center of the pan. Dump broccolini in the open spot, toss to coat them in the pan juices, then spread into an even layer to prevent steaming. Roast another 8- 10 minutes, or until broccolini is crispy, the stems are tender and chicken is cooked through and registers at least 165°F in the thickest part of the thigh.
  8. Remove from oven and let cool slightly. Serve with yogurt dipping sauce and garnish with fresh parsley.