I love this dish because it hits that perfect balance of comfort and brightness. The cumin, paprika, and oregano give the chicken a warm, earthy flavor, while the lemon and parsley add freshness at the end. It’s all made in one pan, which means easy cleanup, and it’s packed with protein, fiber, and healthy fats. The chickpeas make it hearty enough that you don’t even need a side, but it pairs beautifully with a simple salad or sautéed vegetables.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.5 lbs chicken thighs (bone-in, skin-on preferred) 2 Tbsp extra-virgin olive oil 1 tsp kosher salt, divided 1 tsp ground cumin 1 tsp dried oregano ¾ tsp paprika ½ tsp black pepper 1 small (or ½ large) red onion, cut into chunks 3–4 garlic cloves, thinly sliced 2 Tbsp tomato paste 1 Tbsp harissa (adjust for spice level) 1 (15 oz) can chickpeas, with liquid 1 whole lemon, divided Chopped fresh parsley or dill, for garnish
Directions
I start by preheating the oven to 425°F (220°C).
In a bowl, I toss the chicken thighs with olive oil, ¾ teaspoon of salt, cumin, oregano, paprika, and black pepper, making sure each piece is evenly coated (and seasoning under the skin for maximum flavor).
I heat a large oven-safe skillet over medium heat. Once hot, I place the chicken skin-side down and cook for about 6–7 minutes, without moving it, until the skin is golden and crisp. I flip the chicken and cook the other side for another 2 minutes, then transfer the chicken to a plate.
Using the same pan, I add the red onion (and a drizzle of oil if the pan looks dry). I cook the onion for about 4 minutes until softened, then stir in the garlic, tomato paste, and harissa. I cook this mixture for 2 minutes, until it turns a rich brick-red color and smells amazing. I season with the remaining salt.
Next, I add the chickpeas with their liquid — this becomes the flavorful base of the sauce. I let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pan.
I slice half the lemon into thin rounds and leave the other half for squeezing later. I nestle the chicken thighs back into the pan, skin-side up, scattering the lemon slices around them.
I transfer the skillet to the oven and bake for 16–20 minutes, until the chicken reaches 165°F (74°C) internally.
To finish, I squeeze the remaining half of the lemon over the chicken and chickpeas and garnish generously with chopped parsley or dill.
Servings and Timing
This recipe serves 4 people and takes about 50 minutes total — 15 minutes to prep and 35 minutes to cook.
Variations
Spice level: Add chili flakes or Aleppo pepper if you like a bit of heat.
Protein swap: Use boneless, skinless chicken breasts or thighs, adjusting the cooking time slightly.
Extra veggies: Add diced zucchini, bell peppers, or baby spinach for extra color and nutrition.
Citrus twist: Substitute lime for lemon for a slightly different brightness.
Vegan version: Replace chicken with roasted cauliflower or eggplant and add a drizzle of olive oil before baking.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. While the chicken skin will lose its crispiness, the flavors intensify beautifully overnight. To reheat, warm gently on the stovetop or in the oven at 350°F (175°C) until heated through.
FAQs
Can I make this without harissa?
Yes — just replace it with 1 teaspoon of tomato paste and a pinch of cayenne or chili flakes for a mild kick.
Can I use canned lentils instead of chickpeas?
Yes, lentils work too, but they’ll break down a bit more.
Can I cook this on the stovetop instead of in the oven?
Yes — simmer covered for 20–25 minutes on low heat, then uncover for the last 5 minutes to thicken the sauce.
What can I serve this with?
It’s great on its own, but also delicious with couscous, rice, or warm pita bread to soak up the sauce.
Can I use boneless chicken?
Yes, boneless thighs cook faster — bake for about 12–15 minutes instead.
Can I meal prep this?
Definitely — it reheats well and makes a great next-day lunch.
How spicy is it?
That depends on your harissa brand. Mild versions add flavor without heat, while spicier ones bring a kick.
Can I make it ahead?
Yes, you can prepare everything up to the point before baking, refrigerate, and bake when ready to serve.
Can I freeze leftovers?
Yes, this freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Can I double the recipe?
Absolutely — just use a larger pan or roast on two trays to avoid overcrowding.
Conclusion
This One Pan Moroccan Chicken and Chickpeas is the kind of dish that feels both comforting and exotic. The combination of spiced chicken, tender chickpeas, and zesty lemon makes every bite full of flavor. It’s simple, healthy, and satisfying — a perfect meal for busy nights when you still want something that feels special.
This One Pan Moroccan Chicken and Chickpeas is a fragrant, flavorful dish featuring crispy chicken thighs, spiced chickpeas, and bright lemon. Packed with warm Moroccan-inspired spices, it’s an easy, wholesome one-pan meal that’s both hearty and fresh — perfect for weeknights or entertaining.
1 whole Lemon, divided (half sliced, half for juicing)
To Serve:
Chopped fresh parsley or dill, for garnish
Instructions
Preheat the oven: Set oven to 425°F (220°C).
Season the chicken: Toss chicken thighs with olive oil, ¾ tsp salt, cumin, oregano, paprika, and pepper. Rub seasoning under the skin for maximum flavor.
Sear the chicken: Heat an oven-safe skillet over medium heat. Place chicken skin-side down and cook 6–7 minutes until golden and crisp. Flip and cook another 2 minutes, then transfer to a plate.
Build the sauce base: In the same skillet, add red onion and cook for 4 minutes until softened. Stir in garlic, tomato paste, and harissa; cook 2 minutes until rich in color. Season with remaining salt.
Add chickpeas and lemon: Pour in chickpeas with liquid, scraping up brown bits from the pan. Simmer 2 minutes. Slice half the lemon into rounds; reserve the other half for squeezing later.
Bake: Nestle chicken thighs back into the pan skin-side up, scatter lemon slices around. Transfer to the oven and bake 16–20 minutes, until internal temperature reaches 165°F (74°C).
Finish and serve: Squeeze the remaining lemon half over the dish and garnish with chopped parsley or dill. Serve warm with couscous, rice, or pita bread.
Notes
For extra spice, add chili flakes or Aleppo pepper.
Substitute lime for lemon for a different citrus twist.
For a vegetarian version, replace chicken with roasted cauliflower or eggplant.
Boneless thighs cook faster — bake 12–15 minutes.
This dish reheats beautifully, though the chicken skin will lose crispness.
