Cooking Time: 35 Minutes

Serves 4

What You Need:

• Olive oil
• 8 skin-on, bone-in chicken thighs
• salt
• 2 14oz cans of chickpeas, drained and rinsed
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa sauce
• 1 cup chicken broth
• ½ bunch flat leaf parsley, chopped
• 1 lemon

How to Make It:

1. Preheat oven to 425. Heat a large ovenproof skillet and add oil to coat the pan. Season chicken salt and, working in 2 batches, cook it until seared, about 3 ½ minutes per side; transfer to a plate
2. Pour off all but 1 Tbsp. drippings from pan. Add chickpeas, about ½ pouch of harissa, and broth. Stir and cook on low heat for about 2 minutes to combine
3. Cut the heat. Nestle chicken, skin side up, in the chickpeas and transfer skillet to oven. Roast until chicken is cooked through, 30 minutes (internal temp should read 160). Top with parsley and lemon zest