Magnolia Table Cookbook Recipe - Herb Roasted Potatoes and Herb Crusted Chicken

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a similar texture with a unique flavor.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can provide a similar crunch at a lower cost.

Prepare the herb mixture by combining 1.5 teaspoons Himalayan salt, 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon parsley, 0.5 teaspoons oregano, and 0.5 teaspoons pepper.

Wash the Little potatoes thoroughly to remove grit and dirt.

Drizzle olive oil over the potatoes and coat them nicely.

Sprinkle the herb mixture over the potatoes.

Line a roasting pan with parchment paper and spread the potatoes evenly in the pan.

Roast the potatoes in the oven at 375°F for about 20 to 30 minutes.

Prepare the chicken by slicing 2 chicken breasts into tenders.

In a bowl, combine 1 egg and 0.25 cup buttermilk.

In another bowl, mix 0.25 cup corn starch, 0.25 cup flour, 1 cup panko breadcrumbs, and 1 cup pecorino romano cheese with some Himalayan pink salt and pepper, along with 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon parsley, and 0.5 teaspoon oregano.

Season the chicken tenders with salt and pepper, then toss them lightly.

Set up a dipping station for the chicken.

Coat the chicken tenders in the egg and buttermilk mixture, then dredge them in the breadcrumb mixture.

Place the coated chicken on a tray with a rack and parchment paper.

Alternatively, cook the chicken in a cast-iron skillet with olive oil instead of baking.

Finish the dish by adding more cheese on top of the chicken and potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens