One-Pan Crispy Chicken and Chickpeas

All in all a solid base to build on. I like these kinds of instructions because this tastes like a 6 or 7/10 as is, but you can elevate it to your liking to improve even more. Different veg, more veg, more spices for the chicken and veg, garnish of some sort, etc.

I don't think it is really necessary to brown the chicken first. It will get lovely crispy and browned just being in the 400F oven (I do this all the time, coating the chicken thighs in Herbes the Provence and roasting for 30 min), and the drippings will flavor the chickpeas. But I really like the chicken, chickpea and spinach combo!

Just made this last night. Did per recipe, no deviations. Absolutely delicious. Lemon at the end is key. The short browning of the skin at the beginning renders chicken fat and juice which makes a nice little sauce for the garlic and chickpeas to cook. Agree that this recipe offers lots of possible variations. Fast, easy, inexpensive, very tasty and satisfying meal.

sprinkled a dash garam masala on the chickpeas and garlic, and used smoked paprika on chicken. threw a handful of cherry tomatoes and a couple of shishito peppers on top during the baking phase and finished off with a quick broil. served with basmati rice. lemon squeeze was essential as was a refreshing dollop of tzatziki sauce. will make this again and again. be generous and adventurous with your ingredients and you will be amply rewarded. next time i'll grill chicken instead of frying...

Delicious and easy weeknight meal. I only had one can of chickpeas, so I added cooked pearled couscous at the end before throwing in the spinach and that turned out to be a great addition.

Is it necessary to use a cast iron skillet for this?

simple and delicious. i seasoned the chicken with cumin, salt and pepper, and red pepper flakes. i added yogurt and lemon to the garlic.

Added turmeric onto the chicken along with salt and pepper, also added turmeric to the chickpeas when salt and pepper called for there. Stirred in about tbsp of hot honey just before adding the spinach. Served with greek yogurt with a dusting of Aleppo pepper. Super yummy and filling, very low effort

Based on comments here, I did the following: marinated bone-in chicken breasts for 1 hour in olive oil, 1/2 lemon sliced very thin, s&p, oregano, thyme, onion powder, dried lemon zest. I think the browning is important b/c it gives the chickpeas something to roast in. Used 6 cloves garlic. Used about 1.5 times the spinach they suggested. Did serve w/yogurt and hot sauce. With these modifications, this was delicious and easy, a definite keeper of a recipe!

I don't think of myself as a cook so no judgement please. If there's skin on the chicken breasts, why not? I'm thinking that the skin on the thighs provides some flavor for the dish and keeps the meat somewhat moist. Chicken is so lean from the start and without the skin, I envision a dry dish, which is great if that's what you're looking for. Maybe add some wine or broth at some point, to make the chicken less dry? Good luck from the Queen of Reheating!

Delicious, and so simple. I don't like spinach, so I subbed in kale. I also sliced a small onion and there it in with the chickpeas. Adaptable and so, so tasty.

Cooked as per directions - delicious - was the commentary from those who dined on the dish. I substituted kale for spinach as that is what I had on hand. Will absolutely cook again.

Subbed olive oil for a tspn of bacon lard, sautéed an onion, subbed butter beans, tossed in some broccoli rabe in lieu of spinach, and added herbs de provence to the chicken. All of a sudden had quick and dirty chicken cassoulet.

Canned chickpeas turn to mush. Soak dried chickpeas in cold water overnight and use in place of canned for crispy and delicious peas that absorb flavor and hold together.