Heat oil in a large ovenproof skillet over medium-high heat. Season chicken generously with salt and pepper. Cook until browned, about 5 minutes per side; transfer to a plate.
Add onion and garlic; cook, stirring often, until softened, about 3 minutes.
Add tomato paste and cook, stirring, about 1 minute.
Add chickpeas, harissa, and broth; bring to a simmer.
Place the chicken, skin side up, on top of the chickpeas; transfer skillet to oven.
Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/roasted-chicken-with-harissa-and-chickpeas/