Step 1

Preheat your oven to 425 degrees Fahrenheit and position a rack in the center of the oven.

Step 2

Toss the chicken thighs with the harissa in a large bowl. Heat 2 teaspoons of the olive oil in a 12" or larger oven-proof skillet over medium-high heat. Once the oil is just barely smoking, add the chicken thighs to the pan in a single layer. Let cook undisturbed for 2 minutes. Turn the thighs over and cook for another 2 minutes. Remove from pan and set aside on a plate.

Step 3

Add the remaining teaspoon of oil to the pan along with the carrots and cauliflower. Saute for 90 seconds. Add the chickpeas and toss well. Place both lemon halves in the pan cut side down, snugly against the bottom of the pan so the fruit will caramelize in the oven.

Step 4

Return the chicken to the pan, nestling each piece under the vegetables. Use pot holders to carefully transfer the pan to the oven. Roast, uncovered, for 25 minutes, flipping the chicken over halfway through.

Step 5

Serve right out of the skillet; use tongs to squeeze the lemon juice over the chicken (watch for seeds!).