Oven-Roasted Harissa Chicken with Chickpeas and Spinach
Juicy chicken thighs roasted with smoky harissa paste, tender chickpeas, and fresh spinach for a vibrant, flavorful meal. This mediterranean-inspired chicken ready in about 50 minutes pairs bone-in, skin-on chicken thighs, harissa paste, fresh spinach leaves 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.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tbsp harissa paste
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 4 cups fresh spinach leaves
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp harissa paste, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss 6 bone-in, skin-on chicken thighs in the mixture until fully coated.
- Step 2: Arrange the chicken thighs skin-side up on a large rimmed baking sheet. Scatter 1 can (15 oz) drained and rinsed chickpeas around the chicken. Roast for 30 minutes until the chicken skin is crisp and internal temperature reaches 165°F.
- Step 3: Remove the baking sheet and add 4 cups fresh spinach leaves around the chicken and chickpeas. Return to oven and roast for an additional 5 minutes until the spinach wilts.
- Step 4: Serve hot with lemon wedges for squeezing over the chicken and chickpeas, adding brightness to this smoky, savory dish.
Equipment for this recipe
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Frequently asked questions
How long does Oven-Roasted Harissa Chicken with Chickpeas and Spinach take to make?
Total time is about 50 minutes (15 min prep + 35 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 Harissa Chicken with 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 harissa paste from drying out.
Can I substitute ingredients in Oven-Roasted Harissa Chicken with 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 Oven-Roasted Harissa Chicken with 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 Oven-Roasted Harissa Chicken with 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.
