Homemade chicken Kiev with root vegetable chips recipe

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We've all eaten them from the freezer, but now's the time to make this chicken and chips dinner from scratch...

Chicken Kiev with root vegetable chips
Chicken Kievs don't have a great rep, but they're great for a weekend meal in front of the TV. Plus, these bad boys are completely gluten-free, so you won't have to worry about anyone feeling poorly post-meal.

Add to the flavour of garlic, parsley and lemon zest with a portion of sweet roasted vegetable chips straight from the oven...

Chicken Kiev with root vegetable chips

Serves: 4


  • For the chicken kiev:
  • 125g soft butter
  • 4 cloves garlic, crushed
  • 1 tbsp chopped parsley
  • 1 tbsp chopped tarragon
  • Finely grated zest and juice of 1 lemon
  • 4 chicken breasts
  • 10 slices white or brown Newburn Bakehouse loaf by Warbutons, crusts removed and blitzed to a fine crumb
  • 2 tbsp cornflour
  • 2 large eggs, lightly beaten
  • Salt and freshly ground black pepper
  • Sunflower oil, to shallow fry
  • For the chips:
  • 2 sweet potatoes
  • 3 medium white potatoes
  • 2 parsnips
  • 4 tbsp olive oil


Mix together the butter, garlic, herbs, lemon zest and juice, and season with salt and pepper.

Divide into four and wrap into small sausage shapes in individual pieces of cling film. Put into the freezer for about 30 minutes to firm up.

Butterfly each chicken breast by opening it out using a sharp knife, then place between 2 pieces of cling film. Using a rolling pin or meat tenderiser, bash each one until roughly 0.5mm thick. Season with salt and pepper.

Put a piece of chilled butter onto each piece of chicken and roll the meat around the butter, tucking in the edges to completely encase the butter.

Secure with a couple of cocktail sticks if you feel it needs it.

Remove the crusts from the sliced Newburn Bakehouse bread and blitz in a food processor to a fine crumb consistency. Tip into a shallow bowl.

Dust the chicken in cornflour then dip into the eggs and finally coat in the breadcrumbs. Repeat with the egg and crumbs to double coat. Chill in the fridge for 30 minutes.

Pre-heat the oven to 200C/180C fan oven/gas 6.

To make the chips, peel the vegetables and cut into equal size chips. Toss in the oil and spread in a single layer onto 1 or 2 baking trays. Bake in the oven for 40 minutes until golden, turning occasionally.

To cook the Kiev's, heat the sunflower oil in a frying pan and shallow fry the chicken on all sides until lightly browned. Transfer to the oven and bake for 15 minutes until golden brown.

Once the Chicken Kiev's and chips are cooked, serve straight away, making sure you remove any cocktail sticks.


40 mins plus 1 hour chilling


40 mins



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