Past Recipes
Crispy Chicken Spiedini

Crispy Chicken Spiedini with Rosemary Potatoes and Spinach

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Recipe Details


Growing up, Chef Giuseppe looked forward to family gatherings, particularly so he could enjoy the delicious Italian dish called spiedini. It features cubes of breaded meat cooked on a spit until crisp. Here, we’ve streamlined the cooking technique—breading chicken in Parmesan, skewering it with aromatic bay leaves, and baking to golden brown perfection. Roasted potatoes and lemony wilted spinach take this meat and potatoes meal to next-level tastiness. 


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 610
  • Protein 50g
  • Total Carb 49g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Yukon Gold potatoes
    12 ounces
    Yukon Gold potatoes
  • lemon
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • fresh bay leaves
    fresh bay leaves
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • rosemary
    1/8 ounce
  • gluten-free breadcrumbs
    1/2 cup
    gluten-free breadcrumbs
  • grated Parmesan cheese
    2 ounces
    grated Parmesan cheese
  • baby spinach
    3 ounces
    baby spinach
  • wood skewers
    wood skewers

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets


  • Soy
  • Peanuts
  • Egg
  • Milk
  • Tree Nuts

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Roast potatoes

    Roast potatoes

    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.

  3. Bread chicken

    Bread chicken

    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.

  4. Skewer and roast chicken

    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.

  5. Wilt spinach

    Wilt spinach

    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.

  6. Plate chicken spiedini

    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!

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