Harissa Roasted Chicken Thighs with Chickpeas

• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tbsp Harissa
• 1 large Lemon
• 3 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 large Yellow onion
• 4 cloves Garlic
• 800 g Canned chickpeas

1. Heat the oven to 220°C (430°F). Pat the chicken thighs dry with kitchen paper and set a large baking tray in the oven to preheat.
2. In a mixing bowl, stir together the harissa, the zest and juice of half the lemon, 2 tbsp of the olive oil, ground cumin, and ground coriander. Add the chicken thighs and turn to coat well, working the mixture over the skin and underside.
3. Peel the yellow onion and cut into thick wedges. Peel the garlic cloves and lightly crush them with the side of a knife.
4. Drain and rinse the canned chickpeas, then tip them into the bowl (no need to wash it). Add the onion and garlic, the remaining 1 tbsp olive oil, and toss to coat in the spiced residue.
5. Carefully remove the hot tray from the oven and spread the chickpea mixture over it. Nestle the chicken thighs on top, skin-side up, leaving a little space between pieces so the skin can crisp.
6. Roast for 35 to 40 minutes, turning the chickpeas once halfway through, until the chicken is deeply golden and the juices run clear when the thickest part is pierced. If the skin needs more colour, roast for a further 5 minutes.
7. Cut the remaining lemon half into wedges. Serve straight from the tray, spooning the lemony pan juices over the chicken and chickpeas, with lemon wedges for squeezing at the table.

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