Craving a well-balanced dish that’s hearty, wholesome, and full of flavour? We turn to Culinary Columnist and Executive Chef, Paul Watters, for his take on this Crispy Herbed Chicken with Sweet Potato Fries and Rocket Salad—a comforting yet vibrant recipe that delivers on both taste and texture.
With golden, pan-seared chicken, oven-crisped sweet potato, and a fresh, peppery salad, this is the kind of meal that feels indulgent but stays light. Ideal for relaxed dinners or casual entertaining, it’s a simple dish with an elevated twist…
For the Chicken Coating:
- 2 cups breadcrumbs
- Zest of 1 lemon
- 2 tbsp dried mixed herbs
- 2 tbsp cracked black pepper
- 1 tsp salt
- 1 tsp white pepper
- 2 cups self-raising flour
- 3 eggs, beaten with a splash of milk
Method:
Coat each piece of chicken in flour, then dip into the egg mixture. Repeat the process once more for an extra-crispy finish. Set aside on a plate. Preheat the oven to 180°C (fan).
For the Sweet Potato Fries:
- 2 large sweet potatoes, rinsed and cut into thin strips
- 2 tbsp rapeseed or vegetable oil
- 1 tsp salt
- 1 tsp white or cracked black pepper
Method:
In a large bowl, toss the sweet potato strips with oil, salt, and pepper. Spread evenly on a baking tray and cook in the oven for 20 minutes.
Cooking the Chicken:
While the sweet potatoes are baking, heat a medium frying pan over medium-high heat and add a drizzle of oil. Place the chicken skin-side down and cook for about 5 minutes on each side, until golden.
Transfer the chicken to the baking tray with the sweet potatoes and roast together for another 10 minutes.
For the Salad:
- 4 handfuls of rocket
- 1 red onion, finely sliced
- 8 plum tomatoes, halved
- 3 tbsp rapeseed oil
Method:
Toss all salad ingredients together in the same bowl used for the sweet potatoes—less washing up! Feel free to add any extra ingredients you love.
To Serve:
With 5 minutes of cooking time left, check that the sweet potatoes are crisp and the chicken is cooked through (firm to touch). Give them an extra 5 minutes if needed.
To plate:
Place the salad in the centre, arrange a few tomatoes around the dish, then slice the chicken and fan it over the top. Add a handful of sweet potato fries, drizzle with a little extra oil, and serve immediately.
Enjoy your delicious, balanced meal!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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