Chicken, Chickpea and Spinach Bake With White Wine Herb Sauce.


Chicken, Chickpea & Spinach Bake With White Wine & Herb Sauce

Chicken, Chickpea and Spinach Bake With White Wine Herb Sauce Recipe

The next time you’re looking for some midweek meal inspiration then look no further than this beautiful one-pot-wonder.

Serves 4-6


1 chicken (size 18)
1 tsp paprika
5 tbsp butter
400g can chickpeas, drained
¼ cup fresh thyme leaves
½ cup fresh basil leaves
3 large garlic cloves, minced
1-2 cups dry white wine
2 handfuls spinach, washed, stalks removed
2 bunches vine-ripened tomatoes


Preheat oven to 180°C. Cut chicken down the middle of the breast bone using sharp kitchen scissors or a knife. Press down to flatten the chicken out, or you can cut the chicken into quarters. Season chicken skin with the paprika. Season with salt and freshly ground black pepper.

Melt 1 tablespoon butter and 2 tablespoons olive oil in a large ovenproof pan over medium-high heat, and add the whole chicken. Cook on the first side for 5 minutes 
(or until crisping and golden), flip and turn the heat down to medium. Let cook for another 3-5 minutes before adding chickpeas, remaining butter, thyme, basil and garlic.

Cook, stirring the herbs and garlic around, for about 2 minutes before adding the wine. Place the pan in the oven and bake for 30 minutes until chicken is cooked through. Insert a skewer to test if the juices run clear.

Add spinach and tomatoes and return to oven for a further 10-12 minutes. Season to taste. Allow chicken to rest for 5-8 minutes before serving.

Smart tip:

This dish tastes even better the day after so you can store in the fridge and share with friends for lunch or freeze and take to work for next week.


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