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One-Pan Crispy Chicken and Chickpeas
  • 4 bone-in, skin-on chicken thighs (about 1¾ pounds)
  • Kosher salt and pepper
  • 2 teaspoons olive oil, plus more as needed
  • 2 (15-ounce) cans of chickpeas, rinsed
  • 4 large garlic cloves, thinly sliced
  • 4 (packed) cups or 1 (5-ounce) package baby spinach
  • 1 large lemon, halved
  • Yogurt and hot sauce (both optional), for serving
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