One-Pan Harissa Chicken with Roasted Chickpeas and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted with spicy harissa and hearty chickpeas, finished with fresh spinach for a vibrant, healthy dinner. This mediterranean-inspired chicken ready in about 40 minutes pairs bone-in chicken thighs, harissa paste, baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp harissa paste, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lemon juice. Add 6 bone-in chicken thighs and 1 can (15 oz) drained chickpeas, tossing until everything is evenly coated.
  2. Step 2: Arrange the chicken thighs skin-side up with chickpeas spread around them on a large rimmed baking sheet. Roast for 30 minutes until the chicken skin is crisp and juices run clear.
  3. Step 3: Remove the pan from the oven and immediately scatter 4 cups baby spinach over the hot chickpeas and chicken. Let sit for 2 minutes until the spinach wilts, then serve straight from the pan.

Frequently asked questions

How long does One-Pan Harissa Chicken with Roasted Chickpeas and Spinach take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Harissa Chicken with Roasted Chickpeas and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pan Harissa Chicken with Roasted Chickpeas and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Harissa Chicken with Roasted Chickpeas and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Harissa Chicken with Roasted Chickpeas and Spinach?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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