Ingredients

For the Chicken:

• 600g chicken fillet
• 3 eggs
• Salt, to taste
• 1 tsp paprika
• 1 tsp chicken seasoning
• Fresh dill, finely chopped
• Fresh parsley, finely chopped
• 50g mayonnaise
• 20g all-purpose flour

For the Potatoes:

• 1kg potatoes, peeled and cut into wedges or chunks
• Salt, to taste
• 1 tsp potato seasoning (optional)
• 1 tsp dry garlic powder
• Vegetable fat (or vegetable oil)
• 80g cheese, grated (cheddar or mozzarella)

For the Cucumber Tomato Salad:

• 1 medium cucumber, thinly sliced
• 60g cherry tomatoes, halved
• Salt, to taste
• Fresh dill or parsley for garnish (optional)

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Servings:

4 servings

Estimated Kcal per Serving:

Approx. 550 kcal

Explanation: Why This Recipe Is Timeless

This recipe stands out because it takes familiar ingredients and elevates them with simple, yet effective, preparation techniques and seasoning. Chicken, potatoes, and fresh vegetables are staples in countless cuisines, making this dish universally appealing. The marinated chicken is tender and infused with herbs, while the potatoes are crispy and comforting. The cucumber and tomato salad adds a fresh, crunchy balance to the richness of the chicken and potatoes, making the meal well-rounded. This combination of protein, carbs, and fresh vegetables is not only nutritious but also evokes a sense of home-cooked comfort that has stood the test of time. Each bite is layered with flavors that blend seamlessly, ensuring that every forkful is as enjoyable as the last.

Step-by-Step Preparation

1. Preparing the Chicken:

1. Slice and Season: Cut the 600g chicken fillet into thin strips or bite-sized pieces. In a bowl, add the chicken pieces and season with salt, paprika, and chicken seasoning.
2. Marinate: Add the chopped dill and parsley to the chicken. Stir in the mayonnaise and mix well to ensure each piece is coated. Let the chicken marinate for at least 15 minutes to enhance the flavor.
3. Prepare the Batter: Crack the 3 eggs into a separate bowl and beat until smooth. Gradually add the flour, whisking to avoid lumps. Season this mixture lightly with salt.
4. Combine: Dip the marinated chicken into the egg-flour batter, ensuring each piece is fully covered.

2. Cooking the Chicken:

1. Heat the Pan: Heat a generous amount of vegetable fat or oil in a non-stick pan over medium-high heat.
2. Cook: Fry the chicken pieces in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and cooked through.
3. Drain: Transfer to a paper towel-lined plate to absorb any excess oil.

3. Preparing the Potatoes:

1. Preheat the Oven: Set your oven to 200°C (390°F).
2. Season and Prepare: Place the potato wedges in a large mixing bowl. Add salt, potato seasoning, and dry garlic powder. Drizzle with vegetable fat and toss to coat evenly.
3. Bake: Arrange the potatoes on a baking tray lined with parchment paper. Bake for 30-35 minutes or until golden and crispy. Halfway through, sprinkle the grated cheese on top and return to the oven until melted and bubbly.
4. Check for Doneness: Pierce with a fork to ensure they are tender inside.

4. Assembling the Salad:

1. Combine: In a medium bowl, add the sliced cucumber and halved cherry tomatoes.
2. Season: Lightly sprinkle with salt and garnish with fresh dill or parsley for an extra pop of color and flavor.
3. Mix: Toss gently to combine.

Tips for Making the Recipe:

• Marination Time: If possible, let the chicken marinate for longer (up to 1 hour) for an even deeper flavor.
• Crispy Potatoes: To ensure the potatoes are extra crispy, soak them in cold water for 30 minutes before seasoning and baking. This removes excess starch.
• Uniform Chicken Pieces: Cut the chicken into uniform sizes to ensure even cooking.
• Cheese Options: Swap out the cheese for a sharper option like parmesan if desired, for an added depth of flavor.

FAQs

Q: Can I use other types of meat?
A: Yes, boneless turkey or pork can be used as substitutes, though cooking times may vary.

Q: How can I make this dish healthier?
A: Opt for baking the chicken instead of frying. Also, use low-fat mayonnaise and reduced-fat cheese to cut down on calories.

Q: Can I prepare the components in advance?
A: Yes, the chicken can be marinated a day before, and the potatoes can be cut and stored in cold water for up to 8 hours before baking.

Nutrition Facts (Per Serving Approximation)

• Calories: 550 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 24g
• Fiber: 5g
• Sodium: 800mg

Storage Tips

• Chicken: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
• Potatoes: Store baked potatoes in a separate container for up to 2 days. Reheat in the oven for best results.
• Salad: It’s best to consume the salad fresh, but if needed, store in the fridge for up to 1 day without dressing to avoid sogginess.

Conclusion

This Herb-Infused Chicken and Crispy Potatoes recipe, complemented by a refreshing cucumber tomato salad, is a delightful combination of textures and flavors that celebrate the simplicity of good ingredients. It’s the type of dish that brings people together, whether for a weeknight meal or a special gathering. The carefully marinated chicken ensures juiciness and an herbaceous kick, while the baked potatoes offer a crispy, cheesy contrast that satisfies comfort food cravings. The cucumber and tomato salad adds the perfect touch of freshness, balancing the richness of the meal. What makes this recipe timeless is its adaptability; you can make slight changes to suit your preferences, yet the core flavors remain dependable and comforting.

Enjoy this recipe as a testament to how classic ingredients can be transformed into a meal that’s hearty, nutritious, and truly memorable.