Testing - Harissa Chicken Thighs baked with Chickpeas and Squash

http://www.bonappetit.com/recipe/pan-roasted-chicken-with-harissa-chickpeas
http://www.bbcgoodfood.com/recipes/2121652/harissa-chicken-traybake

1 - I changed the chicken thighs to options. The only thing this will really change is likely to be the cooking time. I also re-ordered and re-wrote the instructions to make it a bit clearer.

1 small winter squash, cut in eighths and seeded
1 tablespoon vegetable oil
3lbs of chicken, bone-in, skin-on (a whole chicken in pieces or just thighs or just breasts etc)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 1/2 cups of cooked or canned chickpeas
¼ cup harissa paste
½ cup+ chicken broth
¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

1. Preheat the oven to 425°F. 
2. Drizzle the squash with oil, salt and pepper and roast in the oven, occasionally turning the pieces to avoid burning - partway through you'll be adding the chicken and the sauce.
3. Heat the Tbsp of oil in a large skillet until is starts to smoke. Season the chicken with salt and pepper. Cook until browned, working in batches if the pan gets too crowded, about 5 minutes per side; transfer the browned chicken to a plate. 
4. To the hot pan oil and chicken dripping, add the onion and cook until softened, about 3 minutes. 
5. Add the garlic and stir until it starts to get fragrant. 
6. Lower the heat, then add the tomato paste and cook, stirring, until it begins to darken and stick to the pan, about 1 minute. 
7. Add the chickpeas, the harissa, and the broth. Bring it to a simmer, moistening with a little more broth if the sauce gets too thick.
8. Transfer the chickpea sauce to the roasting pan with the squash, evening everything out, and nestling in the chicken pieces, skin side up. Roast until the chicken is cooked through, 20–25 minutes, and the squash is tender. Top with parsley and serve with lemon wedges for squeezing over.