Ingredients
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4 bone-in, skin-on chicken thighs (about 1 1/2 lbs)
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2 tsp za'atar or ground thyme, divided
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2 tbsp canola oil
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2 (15.5 oz) cans canned low-sodium chickpeas, drained and rinsed
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1 (5 oz) pkg Nature's Promise® Organic Baby Spinach & Kale
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Whole-wheat pitas (optional), to serve
Steps
1
Preheat oven to 400°F. Pat the chicken dry and season with salt and pepper. Sprinkle 1 tsp za’atar over chicken. In a 12-inch cast-iron skillet, heat the oil on medium-high. Add chicken, skin-side down, and cook 4–5 min., until golden brown. Flip and cook 2–3 min. more. Transfer chicken to a plate.
2
Return skillet to medium-high. Add the chickpeas and remaining 1 tsp za’atar and stir to coat. Season with salt and pepper. In batches, add the spinach and kale and stir until wilted. Place chicken on top of chickpea mixture, skin-side up. Bake 30 min., until internal temperature reaches 165°F.
3
Remove chicken skin and discard, if desired. If desired, using back of a spoon, smash some of chickpeas. Serve chicken and chickpeas with the pitas, if desired.
