Harissa Roasted Chicken with Chickpeas and Red Onion
Ingredients
- 1/3 cup harissa (see Note)
- 1/4 cup Greek-style plain yogurt
- 1 tablespoon fresh lemon juice
- 4 whole chicken legs (2 1/2 pounds)
- One 19-ounce can chickpeas, drained well and rinsed
- 1 large red onion, cut into 8 wedges
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
Harissa-Roasted Chicken with Chickpeas and Red Onion serves 4 original recipe by Food & Wine.
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