Ingredients

• 1 tablespoon olive oil
• 8 skin-on, bone-in chicken thighs (about 3 pounds)
• Kosher salt, freshly ground pepper
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas, rinsed
• 1/4 cup harissa paste
• 1/2 cup low-sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley
• Lemon wedges, for serving
• Ingredient info: Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

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Instructions

1. Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
2. Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
3. Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.