Main dishes · By TipTopChef

Sheet-pan harissa chicken thighs with delicata squash and chickpeas

Name: Sheet-pan harissa chicken thighs with delicata squash and chickpeas
Total time: 60 min
Yield: 4 servings
Ingredients: 8 whole Bone-in, skin-on chicken thighs (about 1.1 kg total); 3 tbsp Harissa paste; 1 tbsp Honey; 3 tbsp Olive oil, divided; 1 whole Lemon, zested and juiced; 3 cloves Garlic cloves, finely grated (divided); 2 tsp Fine sea salt, divided; 1 tsp Ground cumin; 2 whole Delicata squash (about 900 g total); 1 whole Red onion, cut into 8 wedges; 400 g can Canned chickpeas, drained, rinsed and patted dry; 150 g Plain Greek yogurt; 15 g Fresh mint or cilantro leaves, roughly chopped

Photo of Sheet-pan harissa chicken thighs with delicata squash and chickpeas shared by TipTopChef

An easy early-autumn traybake. Bone-in chicken thighs get a sticky harissa, honey and lemon glaze and roast over sweet delicata squash, red onion and chickpeas that crisp up in the chicken juices. Delicata skin is thin enough to eat, so there is no peeling. Serve with the cool garlic-lemon yogurt and some warm flatbread.

60 minutes · 4 servings

Community recipe · Not tested by TipTopChef

Ingredients

Bone-in, skin-on chicken thighs (about 1.1 kg total)8 whole
Harissa paste3 tbsp
Honey1 tbsp
Olive oil, divided3 tbsp
Lemon, zested and juiced1 whole
Garlic cloves, finely grated (divided)3 cloves
Fine sea salt, divided2 tsp
Ground cumin1 tsp
Delicata squash (about 900 g total)2 whole
Red onion, cut into 8 wedges1 whole
Canned chickpeas, drained, rinsed and patted dry400 g can
Plain Greek yogurt150 g
Fresh mint or cilantro leaves, roughly chopped15 g

Allergen notes

Contains milk (Greek yogurt). Use a plain dairy-free yogurt to make it dairy-free. Naturally gluten-free, but check harissa paste labels for gluten and sesame, and serve with gluten-free bread if needed. Contains chickpeas (legumes).

Method

Heat the oven

Heat the oven to 220°C (425°F) with a rack in the upper-middle position. Line a large rimmed baking sheet (about 33 x 46 cm) with parchment.

Glaze the chicken

Pat the chicken thighs very dry with paper towels. In a large bowl, stir together the harissa, honey, 1 tbsp olive oil, the lemon zest, 2 of the grated garlic cloves and 1 tsp salt. Add the chicken and turn to coat all over.

Prep the vegetables

Trim the ends of the squash, halve lengthwise, scoop out the seeds, and cut into 1.5 cm half-moons. On the baking sheet, toss the squash, onion wedges and chickpeas with the remaining 2 tbsp olive oil, the cumin and 3/4 tsp salt. Spread into an even layer.

Roast

Nestle the chicken thighs skin side up among the vegetables, leaving a little space between pieces so the skin browns. Scrape any leftover glaze over the chicken. Roast for 35 to 45 minutes, until the skin is deep golden, the squash is tender, and an instant-read thermometer in the thickest part of a thigh (not touching bone) reads at least 74°C (165°F). Thighs are juiciest at 80 to 85°C (175 to 185°F). If the glaze darkens too fast, loosely tent with foil.

Make the yogurt sauce

While the chicken roasts, stir the yogurt with the remaining grated garlic, 1 tbsp lemon juice and the last 1/4 tsp salt. Thin with a splash of water if it is very thick.

Rest and serve

Rest the tray for 5 minutes. Squeeze the rest of the lemon juice over the vegetables, scatter with the herbs, and serve with the yogurt sauce on the side.