1. Inside a bowl, whisk yogurt, harissa, fresh lemon juice, 1 teaspoon. salt, and many grinds of pepper. Add chicken use coat. "It is a little dry to begin, there is however lots of fat which comes from the chicken," Fletcher notes. Chill, covered, 4 to eight hrs. "The acidity within the yogurt helps tenderize the meat." Remove from refrigerator half an hour before cooking.
2. Preheat oven to 425° having a rack occur upper third. Inside a bowl, combine chickpeas, onion, and carrots. Season gently with salt and toss to combine. Create a bed from the vegetables inside a 9- by 13-in. baking dish. Having a rubber spatula, redistribute marinade therefore it evenly covers each side of chicken. Set chicken on vegetables, skin side up. Bake until chicken is deeply browned, about forty-five minutes. "It ought to be also charred in spots."
3. Transfer chicken to some plate. Stir vegetables and give a a little water when they look dry. Bake until carrots are tender, ten minutes longer. Stir in 1/3 cup cilantro.
4. For everyone, set chicken on vegetables and sprinkle after some more cilantro.
*Find harissa, a Tunisian chile-and-spice paste, at well-stocked supermarkets.
