One-Pan Crispy Chicken and Chickpeas Recipe (2024)

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 shish*to 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'llgrill 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.

This was so good, and so easy. I added a lot of smoked paprika, just because I love it. I love the way the chickpeas crisped up, and tossing in the spinach at the end is epic! Don't forget the lemon - it ties it all together deliciously.

Question: is a “large skillet” ten or twelve inches?

Made it just as written. My husband who is not a big veggie guy really liked it and I did too

I added almost twice the amount of spinach called for to provide more leafy greens (8 oz. vs. 5 oz.)

Really enjoyed this easy (and legit 1 pan!) recipe! Followed other notes and added garam masala to the chickpeas and garlic, and hit the chicken with a little herbs de provence as well. Came across very Mediterranean and got rave reviews from everyone. What little work there is is definitely front loaded and it's nice to get to talk to guests for 30 minutes while the pan is in the oven. Will definitely make this again!

This is a keeper! I pretty much followed the recipe except for much more garlic and, based on a previous note added garam masala. At the end I sprinkled chopped chives and lemon zest. The only "issue" is I expected the chickpeas to have a crunch they lacked, so I will try to adjust for that next time.

Used Za'atar in addition to salt and pepper on the chicken. Cooked chicken for only 15 minutes in the over and checked temp, it was done. 30 minutes is too long.Added a little broth to help wil the spinach and covered the pan to create steam.Add lemon zest and juice before serving.Yogurt and hot sauce are a great addition.

Such a great recipe! I followed it exactly and the result was simply delicious. I do agree with other comments - lemon squeeze at the end is essential and the chickpea spinach is probably the best part of the dish.

Excellent recipe. I substituted 1 can of white beans for 1 can of the garbanzo beans. Also added about 1 cup of fresh sliced mushrooms some marjoram. Very flavorful additions, especially with the lemon finish to this dish.

Such a versatile dish; subbed peeled and sliced broccoli stems in with the chickpeas and garlic—an effective use for an often under appreciated and too often wasted veg. Chicken was wonderful!

Just had this for dinner. Delish! Instead of spinach I used broccoli florets on top of chickpeas with chicken on top. A splash of lemon wraps it all up. Garam Masala on chickpeas a must. So easy, perfect for a week night!

Very good, prepared as is. In fact, just that chick pea spinach garlic combo alone is amazing.

We love this recipe. Customized, of course, but followed the template set out here. Herbes de Provence were our main flavoring throughout, in addition to salt and pepper. The lemon, Greek yogurt and hot sauce add SO much acid and flavor. Don't skip it. I would never have combined these ingredients together but the Chick Peas (Garbanzo Beans) are sort of like the potato in this dish. We gilded the lily by making a mushroom flatbread with fresh herbs as a side. Thanks for this!

I used Ras El Hanut to season the chicken, we loved it.

Simple recipe, big flavor. Had no thighs and so used breasts; thighs would be better. Added plenty of red pepper flakes and didn't need hot sauce on the table. I agree the lemon is a requirement, both when cooking and on the plate. This uses ingredients that I always have, it's easy and tasty - can't miss!