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Herbed chicken fillets with roast potatoes, leeks & capsicum
Herbed chicken fillets with roast potatoes, leeks & capsicum
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 4 medium leeks
  • 800g (about 6 small) desiree potatoes, quartered
  • 2 small red capsicum, cut into eighths, deseeded
  • 62.50 ml fresh oregano leaves
  • 18.20 gm olive oil
  • 4 single (about 600g) chicken breast fillets, cut diagonally in half
  • 1 egg white, lightly whisked
  • 250.00 ml chopped mixed fresh herbs (like mint, continental parsley, oregano)
  • 185mls (3/4 cup) chicken style liquid stock
  • Ground black pepper, to serve
Instructions:
  • Preheat your oven to 200°C. Trim the leeks, cut them into 10cm lengths, then halve them lengthwise. Remember to wash and drain the leeks thoroughly.
  • In a large bowl, mix the leeks, potatoes, capsicum, oregano, and olive oil until well coated. Spread the vegetables evenly in a large roasting pan and roast in a preheated oven for 25 minutes.
  • Brush each succulent chicken breast fillet with egg white, then generously sprinkle both sides with the aromatic mixed herbs to ensure a flavorful coating.
  • After 25 minutes or until the chicken is fully cooked and the vegetables are tender, place the chicken on a roasting rack in a 2.5 litre (10 cup) ovenproof dish filled with chicken stock.
  • Arrange the chicken and vegetables on plates, drizzle with flavorful stock from the roasting pan, and sprinkle with freshly ground black pepper before serving right away.

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