Chicken with Chickpeas and Greens

Steps

1. Preheat oven to 400°F. Pat the chicken dry and season with salt and pepper. Sprinkle 1 tsp za’atar over chicken. In a 12-inch cast-iron skillet, heat the oil on medium-high. Add chicken, skin-side down, and cook 4–5 min., until golden brown. Flip and cook 2–3 min. more. Transfer chicken to a plate.
2. Return skillet to medium-high. Add the chickpeas and remaining 1 tsp za’atar and stir to coat. Season with salt and pepper. In batches, add the spinach and kale and stir until wilted. Place chicken on top of chickpea mixture, skin-side up. Bake 30 min., until internal temperature reaches 165°F.
3. Remove chicken skin and discard, if desired. If desired, using back of a spoon, smash some of chickpeas. Serve chicken and chickpeas with the pitas, if desired.