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Title: One-Pan Crispy Chicken & Chickpeas
Categories: Poultry, Beans, Vegetables, Greens
Yield: 4 servings

4 Chicken thighs; bone-in,
- skin-on
Salt & pepper
2 ts Olive oil; more as needed
30 oz (2 cans) chickpeas; rinsed
4 lg Garlic cloves; thin sliced
4 c (packed) baby spinach
+=OR=+
5 oz Pkg baby spinach
1 lg Lemon; halved
Yogurt & hot sauce; to serve
- opt

Set oven @ 400ºF/205ºC with a rack in the center.

Pat the chicken dry and season both sides with salt and
pepper. Heat 2 teaspoons of olive oil in a large
cast-iron skillet over medium-high heat. Put the chicken
thighs in the skillet, skin-side down, and cook for 4 to
5 minutes, until light golden brown. Flip and cook for 2
more minutes. Transfer the chicken to a plate.

Add the chickpeas and garlic to the skillet and stir to
coat in the oil and juices. If the pan seems at all dry,
drizzle in a bit of olive oil. Season with salt and
pepper.

Place the chicken on top of the chickpeas, skin side up,
in an even layer and transfer the pan to the oven. Bake
for 30 minutes or until the chicken is deeply golden and
cooked through.

Remove the chicken to a clean plate, put the pan back on
the stovetop over medium heat and add the spinach to the
chickpeas in the pan, one handful at a time, stirring it
until just wilted. Add the chicken back to the pan and
squeeze a lemon half over the top; cut the remaining
lemon half into 4 wedges. Serve the chicken, chickpeas
and spinach with the lemon wedges on the side, and
yogurt and hot sauce for serving, if you like.

By: Yossy Arefi

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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