NYT One-Pan Crispy Chicken and Chickpeas

Heat oven to 400 degrees with a rack in the center.

Pat the chicken dry and season both sides with salt and pepper. Heat 2 teaspoons of olive oil in a large cast-iron skillet over medium-high heat. Put the chicken thighs in the skillet, skin-side down, and cook for 4 to 5 minutes, until light golden brown. Flip and cook for 2 more minutes. Transfer the chicken to a plate.

Add the chickpeas and garlic to the skillet and stir to coat in the oil and juices. If the pan seems at all dry, drizzle in a bit of olive oil. Season with salt and pepper.

Place the chicken on top of the chickpeas, skin side up, in an even layer and transfer the pan to the oven. Bake for 30 minutes or until the chicken is deeply golden and cooked through.

Remove the chicken to a clean plate, put the pan back on the stovetop over medium heat and add the spinach to the chickpeas in the pan, one handful at a time, stirring it until just wilted. Add the chicken back to the pan and squeeze a lemon half over the top; cut the remaining lemon half into 4 wedges. Serve the chicken, chickpeas and spinach with the lemon wedges on the side, and yogurt and hot sauce for serving, if you like.