Harissa-Roasted Chicken with Chickpeas & Red Onion
2½ pounds chicken legs
⅓ cup harissa
½ cup plain greek yogurt
2 T lemon juice
½ t cumin
1 can chickpeas, rinsed and drained
1 red onion, cut into wedges
Combine harissa, yogurt, lemon juice and cumin; marinate chicken at room temperature 1 hour.
In a roasting pan, drizzle chickpeas and red onion with olive oil; season with salt and pepper. Roast 15 minutes at 425°.
Set chicken skin side up on onions; season with salt and pepper. Roast 45 minutes until cooked through and browned.
Sprinkle with chopped cilantro and serve over rice or couscous with chickpeas and onions on the side.