Pan-Roasted Chicken with Harissa Chickpeas
['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.']
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.
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.
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.
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