These oven-baked sesame seed chicken nuggets with mini roast potatoes make a delicious midweek meal and are a much healthier variation on the popular fast food takeaway. They will be enjoyed by young and old alike.
Like many families, we probably eat more chicken than any other meat. If I had started writing Recipes Made Easy when my boys were little there is no doubt that this recipe would be one of the first I shared with you. We had it for supper so often and surprisingly we never tired of it.
It’s a much healthier version of that perennial favourite so adored by young people: chicken nuggets and chips. It was one of those family meals that suited everyone. We all liked it, especially the boys. It was easy to make, so great for midweek meals, and was nutritious too.
Being oven baked the sesame chicken nuggets are much lower in fat than traditionally fried chicken nuggets. They are drizzled with just a little extra virgin olive oil which, bring high in antioxidants, is arguably good for you.
The sesame seeds add flavour as well as fibre and essential fatty acids. The chips are replaced with small potatoes cut in half and tossed in just a little oil, plus some herbs for extra flavour. They are roasted in the oven alongside the chicken. A few cherry tomatoes roasted alongside, and a handful of peas or green beans, and you have a well-balanced family meal that everyone will enjoy.
I will be honest. We don’t have it quite as often as we did when the boys were young. Their taste buds have developed and now they enjoy a huge variety of foods as do we. So when they are at home they want to eat a much greater variety of dishes, and usually something hot and spicy! But even now it still makes a great meal for us every now and then and I have kind of missed it, so it will be back on the menu again soon.
More Chicken Recipes Made Easy
If you need more idea for chicken dishes to serve to your family, here are more of our favourites which you may like to try:
- Chicken Fajitas
- Lemon garlic and herb baked chicken
- Spiced chicken and corn cakes
- Chicken in cider
- Hot and Spicy Chicken Wings
Or type chicken into the Search box for more ideas
Hints, Tips and Variations
- I’ve used chicken breasts to make the nuggets, but you could use chicken thighs instead.
- I make my own dried breadcrumbs by blitzing leftover bread in a food processor and then spreading them out on a baking sheet and popping in a warm oven until dried. If you do this you can also make wholemeal breadcrumbs which will be higher in fibre for more nutrition brownie points.
- Ring the changes and use chopped nuts instead of the sesame seeds.
- For the mini roast potatoes, I use baby potatoes and cut any larger ones in half or even quarters. Just make sure they are roughly the same side. Leave the skin on the potatoes. Toss them together with some seasoning and a teaspoon of herbs. We like oregano, but you could use thyme or rosemary if you like and a little oil so that they are coated. You can do this in a bowl or directly in the baking tin.
Step by Step oven baked chicken nuggets with baby roast potatoes and vine tomatoes
Follow these simple steps.
Bake the chicken nuggets under the potatoes until golden. Adding the tomatoes towards the end of cooking.
Sesame Chicken Nuggets
For the baby roast potatoes and tomatoes
- 800 g baby potatoes
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano,. thyme or mixed herbs
- salt and freshly ground black pepper
For the chicken nuggets
- 4 skinless and boneless chicken breasts
- 1 large egg
- 75 g dried natural or golden breadcrumbs
- 6 tbsp sesame seeds
- 2 tbsp plain flour
- 2 tbsp extra virgin olive oil plus extra for oiling
- 180 g on the vine cherry tomatoes
- green beans or peas optional
Prepare the potatoes.
- Cut in half and place in a bowl with the oil and herbs. Season with a little salt and pepper and toss to coat well. Tip onto a shallow baking tray.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
Prepare the chicken nuggets
- Cut the chicken into strips, across the grain. Lightly beat the egg in a bowl. Combine the breadcrumbs and sesame seeds together. Season the flour with salt and pepper.
- Dust the chicken strips with the seasoned flour, then dip in the egg before coating with the sesame seed mixture.
- Lay on a lightly oiled baking sheet.
- Pop the potatoes into the oven near the top for 30 minutes, until tender and golden. Add the tomatoes to the tray for the last 10 – 15 minutes of cooking.
- Meanwhile, brush the chicken with oil and bake below the potatoes for 15 to 20 minutes or until crisp and golden.
- Serve with green peas or beans if desired.
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