Oven-Roasted Chickpea and Harissa Chicken with Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs roasted with smoky harissa and chickpeas, served over wilted spinach for a flavorful, hearty meal. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, harissa paste, canned chickpeas 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 4 bone-in chicken thighs with 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the chicken thighs skin-side up on a rimmed baking sheet and scatter 1 can (15 oz) drained chickpeas around them. Roast for 35-40 minutes until chicken is cooked through and skin is crisp.
  3. Step 3: Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 5 cups fresh spinach and cook, stirring, until wilted, about 2-3 minutes.
  4. Step 4: Remove the skillet from heat and stir in 1 tbsp lemon juice, then season the spinach with a pinch of salt and pepper.
  5. Step 5: Serve the roasted chicken and chickpeas atop the lemon-garlic wilted spinach, spooning any pan juices over the top.

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