Greek Lemon Chicken with Chickpeas and Spinach

Name: Greek Lemon Chicken with Chickpeas and Spinach
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 8 bone-in, skin-on chicken thighs (about 1.2 kg), patted dry; 2 tbsp olive oil; 1 large onion, finely diced (about 150 g); 4 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/4 tsp crushed red pepper flakes; 400 g canned chickpeas, drained and rinsed; 200 ml low-sodium chicken broth; 150 ml dry white wine; Juice and zest of 2 medium lemons; 200 g fresh spinach, roughly chopped; Salt and freshly ground black pepper; 2 tbsp chopped fresh parsley; 150 g cooked brown rice or couscous, for serving

Tender chicken thighs braised in lemony broth with chickpeas and fresh spinach create a bright, light family meal with Mediterranean roots.

Prep15 minCook45 minTotal60 minServes4Difficultymedium

Method

How to make it

01
Preheat a large Dutch oven over medium-high heat and add olive oil.
02
Season chicken thighs generously with salt, pepper, oregano, paprika, and crushed red pepper flakes.
03
Place chicken thighs skin side down in the hot oil, cooking without moving until skin is golden brown and crisp, about 6-7 minutes.
04
Flip chicken and cook the other side for 4 minutes. Remove chicken to a plate and set aside.
05
Add diced onion to the Dutch oven and reduce heat to medium; sauté until translucent, about 5 minutes.
06
Stir in minced garlic and cook 30 seconds until fragrant.
07
Pour in white wine, scraping up any browned bits from the bottom; simmer until reduced by half, about 3 minutes.
08
Add chicken broth, lemon juice, and lemon zest; stir in chickpeas.
09
Return chicken thighs to the pot, skin side up, nestling them into the liquid.
10
Cover and reduce heat to low; simmer gently until chicken is cooked through and tender, about 25 minutes (internal temp 75°C/165°F).
11
Remove chicken briefly; stir chopped spinach into the pot, cooking until wilted, about 2 minutes.
12
Return chicken on top, sprinkle with chopped parsley, and adjust seasoning with salt and pepper.
13
Serve each portion with about 40 g cooked brown rice or couscous and spoon lemony broth, spinach, and chickpeas over.

From the editor

Cooking tips

For crispier chicken skin, avoid crowding the pan and let the skin brown undisturbed before flipping.
If you prefer a thicker sauce, remove the lid during the last 10 minutes of simmering to reduce the liquid.
Leftovers keep well refrigerated for 3 days and reheat gently to avoid drying out the chicken.
Swap spinach for Swiss chard or kale for a heartier green with a similar cooking time.

Published June 22, 2026