Oven-Roasted Chickpea and Harissa Chicken with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted with smoky harissa and chickpeas, served over wilted spinach for a flavorful, hearty meal. This mediterranean-inspired chicken ready in about 50 minutes pairs (about 1.5 lbs) bone-in chicken thighs, harissa paste, fresh 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. 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

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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Frequently asked questions

How long does Oven-Roasted Chickpea and Harissa Chicken with Spinach take to make?

Total time is about 50 minutes (10 min prep + 40 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 Oven-Roasted Chickpea and Harissa Chicken with 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 harissa paste from drying out.

Can I substitute ingredients in Oven-Roasted Chickpea and Harissa Chicken with 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 Oven-Roasted Chickpea and Harissa Chicken with 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 Oven-Roasted Chickpea and Harissa Chicken with 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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