Herbed chicken fillets with roast potatoes

Herbed Chicken Fillets with Roast Potatoes features tender chicken coated in a fragrant spice mix, served over roasted leeks, potatoes, and red peppers. This dish is elevated with a warm chicken gravy, making it perfect for family dinners.

16 Nov 2025
Cook time 25 min
Prep time 15 min

Ingredients:

4 leeks
4 potatoes
2 red peppers
1/3 cup dried oregano
1 tbsp olive oil
4 chicken breasts
1 egg white
1 cup spice mix
3/4 cup chicken gravy

Get ready to dazzle your taste buds with this delicious and wholesome Herbed Chicken Fillets with Roast Potatoes. This recipe combines tender chicken with a medley of roasted vegetables and flavorful spices. Perfect for a family meal or a special dinner, this dish brings together the rich aroma of oregano and the savory taste of a homemade chicken gravy to create a full-bodied culinary experience.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 200°C (390°F).

2. Prepare the Vegetables:
- Wash the leeks thoroughly to remove any dirt. Cut off the dark green tops and the root ends, then slice the leeks into 1-inch rings.
- Peel the potatoes, if desired, and cut them into bite-sized chunks.
- Wash and core the red peppers, then slice them into thin strips.

3. Season the Vegetables:
- In a large mixing bowl, combine the leeks, potatoes, and red peppers.
- Drizzle the olive oil over the vegetables.
- Sprinkle half of the dried oregano (roughly 25g) over the vegetables, and season with salt and pepper to taste. Toss to combine and ensure the vegetables are evenly coated.

4. Roast the Vegetables:
- Spread the vegetable mixture evenly on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and tender.

5. Prepare the Chicken:
- While the vegetables are roasting, prepare the chicken breasts.
- In a bowl, whisk the egg white until frothy.
- Dip each chicken breast into the egg white, then dredge it in the spice mix, making sure to coat each breast thoroughly.

6. Cook the Chicken:
- Heat a large nonstick skillet over medium heat.
- Once the skillet is hot, place the chicken breasts in the pan.
- Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is golden brown and fully cooked through.

7. Prepare the Chicken Gravy:
- While the chicken is cooking, heat the chicken gravy in a small saucepan over low heat, stirring occasionally until warm.

8. Serve:
- Arrange the roasted vegetables on a serving platter or individual plates.
- Place the herbed chicken fillets on top of the vegetables.
- Drizzle the warm chicken gravy over the chicken fillets and vegetables.

9. Enjoy:
- Serve immediately and enjoy your herbed chicken fillets with roast potatoes.

This Herbed Chicken Fillets with Roast Potatoes recipe is not just easy to make but also delightfully nutritious. The combination of lean chicken, hearty potatoes, sweet leeks, and grilled capsicum, all unified by a delicious oregano blend and chicken gravy, ensures a wonderful symphony of flavors. Follow these tips and techniques to master this recipe, and enjoy a gourmet meal that will have everyone asking for seconds!

Herbed chicken fillets with roast potatoes FAQ:

What is the best way to know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 75°C (165°F). You can use a meat thermometer to check the temperature in the thickest part of the fillet.

How long do I need to roast the vegetables?

Roast the vegetables for 25-30 minutes in a preheated oven at 200°C (390°F), or until the potatoes are golden and tender.

Can I use fresh herbs instead of dried oregano?

Yes, you can use fresh herbs instead of dried oregano. Generally, use three times the amount of fresh herbs as dried, so about 1 cup of fresh oregano would be a good substitute.

How should I store leftovers from this recipe?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

What can I substitute for the egg white in the chicken preparation?

You can use a mixture of cornstarch and water as a substitute for the egg white. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a similar binding effect.

Tips:

- Ensure that the leeks are thoroughly cleaned, as dirt can easily get trapped between the layers.

- Cut potatoes into even pieces to ensure they roast evenly.

- Pat the chicken breasts dry before coating them with the spice mix to help the seasoning adhere better.

- Use a meat thermometer to ensure the chicken is cooked through—you’re looking for an internal temperature of 165°F (75°C).

- Roast vegetables on a single layer to ensure they cook evenly and get a good roast without steaming.

- If you want an extra kick, consider adding a dash of paprika or chili powder to the spice mix.

Nutrition per serving

4 Servings
Calories 470kcal
Protein 36g
Carbohydrates 77g
Fiber 14g
Sugar 11g
Fat 9g

Herbed chicken fillets with roast potatoes