Crispy Chicken Spiedini with Rosemary Potatoes and Spinach
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Ingredients & Equipment
What we send
- 12 ouncesYukon Gold potatoes
- 1yellow onion
- 2 clovesgarlic
- 4fresh bay leaves
- 2boneless skinless chicken breasts
- 1/8 ouncerosemary
- 1/2 cupgluten-free breadcrumbs
- 2 ouncesgrated Parmesan cheese
- 3 ouncesbaby spinach
- 4wood skewers
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- Tree Nuts
Preheat oven to 450°F. Rinse potatoes and cut into ½-inch dice. Quarter lemon. Peel onion and cut into 8 equal wedges. Mince garlic. Halve bay leaves crosswise. Pat chicken breasts dry with paper towel, then cut each lengthwise into 4 equal strips.
On 1 baking sheet, toss potatoes with whole rosemary sprigs, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until golden and tender, 20-22 minutes. Meanwhile, in a large bowl, whisk together juice of ½ lemon, 2 tablespoons olive oil, and ½ teaspoon salt to combine. Transfer half of lemon oil to a small bowl and reserve for serving; leave remainder in large bowl for the next step.
On a large plate, mix breadcrumbs, Parmesan, garlic, 1 tablespoon olive oil, and pepper as desired. Working 1 piece at a time, dip chicken in large bowl of lemon oil, allowing excess to drip off. Dredge in Parmesan-garlic breadcrumbs, pressing to adhere.
Skewer and roast chicken
Working 1 at a time, thread skewers like this: 1 piece chicken, 1 piece bay leaf, 1 piece onion, then another set of chicken, bay leaf, and onion. Place on a separate baking sheet. Roast (with potatoes) until breadcrumbs are golden and chicken is cooked through and no longer pink, 12-15 minutes.
Once potatoes are golden, remove and discard rosemary from baking sheet (the whole rosemary sprigs infuse the potatoes with flavor, but won't be pleasant to bite into—so we recommend removing them). Pat spinach dry with paper towel, add to baking sheet, and toss with potatoes, then spread out again in a single layer. Return to oven and roast until spinach is dark green and just wilted, 2-3 minutes more.
Plate chicken spiedini
Divide potatoes and spinach between serving plates. Top with crispy chicken spiedini skewers and drizzle with reserved lemon oil. Serve with remaining lemon for squeezing over. Dig in!