FRIJE

<< recipes

Roast chicken with chickpeas, spinach, and olives - Andalusian inspiration

Personal recipe, inspired by Andalusian flavors. A roasted chicken in the oven, accompanied by chickpeas, spinach, and olives, enhanced with mild spices. The ingredients cook together and absorb the chicken juices to create a simple, balanced, and flavorful dish. It can be enjoyed as is or, optionally, served with couscous. The chickpea-spinach garnish is a nod to Andalusia and the legacy of Al-Andalus, where legumes, green vegetables, and mild spices played a central role in daily cuisine. This iconic combination can still be found today in traditional dishes like espinacas con garbanzos, typical of cities such as Seville or Cadiz, stemming from a popular, simple cuisine deeply rooted in the history of southern Spain.

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 80 minutes
Energy: 761 kcal / serving

Instructions

  • 1.   Preheat the oven to 190–200°C (375–400°F).
  • 2.   Cut the potato into medium cubes.
  • 3.   Place at the bottom of the dish: cubed potato, drained chickpeas, drained spinach, drained olives, crushed garlic.
  • 4.   Season with salt, pepper, sweet paprika, turmeric, a drizzle of olive oil.
  • 5.   Place the whole chicken on top.
  • 6.   Season the chicken with salt, pepper, thyme, a drizzle of olive oil.
  • 7.   Add a small amount of water to the side of the dish.
  • 8.   Bake for 75–85 minutes at 190–200°C (375–400°F). Baste the chicken with the juices halfway through cooking. Personally, I use natural convection with a fan (convection bake).
  • 9.   Optional: you can serve this dish with couscous, prepared according to package instructions.

Notes & Suggestions

  • Turmeric mainly provides color and a mild warmth.
  • Thyme works best on the chicken, not in the base.
  • Keeps very well for the next day.

Ingredients for servings

  • 1 chicken
  • 330 g of chickpeas (canned, drained weight)
  • 110 g of épinard (en conserve, poids égoutté)
  • 90 g of pitted green olive
  • 1 potato
  • 3 garlic cloves
  • 2 tablespoon of olive oil
  • 1 pinch of turmeric powder
  • 1 pinch of paprika
  • 1 pinch of dried thyme
  • Pour accompagner :
  • 200 g of couscous semolina (optional)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    761 kcal
    38 %
  • Fat
    24,27 g
    35 %
  • of which saturated
    4,51 g
    23 %
  • Carbohydrates
    58,79 g
    23 %
  • of which sugar
    1,16 g
    1 %
  • Protein
    71,31 g
    143 %
  • Fibers
    10,33 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.