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Crispy sheet pan chicken and potatoes on a rimmed sheet pan.
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4 from 1 vote

Crispy Mediterranean Spiced Chicken

Richly blended spices of allspice, cardamom, and nutmeg swirl the marinade, which makes this Crispy Mediterranean Spiced Chicken to tender and juicy. With a crispy exterior that's achieved on a sheet pan with a potato medley, you'll have a delicious complete meal.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings
Calories: 706kcal
Author: Aimee Mars

Ingredients

Marinade

  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Cardamom
  • 2 tablespoons Parsley finely chopped
  • 1/4 cup Olive Oil

Potatoes

  • 1 lb Fingerling Potatoes halved
  • 2 tablespoons Olive Oil
  • 1 tablespoon Parsley chopped
  • 2 tablespoons Fresh Lemon Juice

Chicken

  • 3 lbs Chicken Thighs
  • 1/2 medium White Onion sliced
  • 1/2 cup Cerignola Olives or other green olive
  • 8 Garlic Cloves
  • Salt and Pepper

Instructions

Marinade

  • In a large bowl mix the olive oil, paprika, allspice, nutmeg, cardamom, and parsley. Season both sides of Chicken with salt and pepper and place in the marinade. Toss to coat evenly. Marinate for 15 minutes at room temperature or up to 2 hours covered in the fridge.

Potatoes

  • Preheat the oven to 375℉. In a medium-sized bowl mix the olive oil, parsley, and lemon juice together and toss with the halved Potatoes. Lay potatoes on a rimmed baking sheet in a single layer and cook for 15 minutes.

Chicken

  • While the potatoes are cooking heat a large castiron pan, non-stick frying pan, or grill over medium-high heat. Add the chicken thighs and drumsticks in a single layer with space between them. Cook on each side for 5 minutes.
  • Nestle the browned chicken in between the potatoes and place back in the oven to cook for 30 minutes. Pour any leftover marinated on top of the chicken pieces.
  • Add the onion slices, olives, and garlic cloves to the rimmed baking sheet and cook for an additional 15 minutes or until the chicken reaches an internal temp of 165℉ and is no longer pink in the center and the outer layer of the potatoes are crispy.

Notes

To find Cerignola Olives check out your grocery store’s olive bar. I’ve seen these at stores such as Whole Foods, Publix, and Fresh Market.

Nutrition

Serving: 1serving | Calories: 706kcal | Carbohydrates: 17g | Protein: 39g | Fat: 53g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 357mg | Potassium: 842mg | Fiber: 3g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 3mg