While the chicken bakes, preheat a second oven tray at 200°C (392°F). In a bowl, toss the potato wedges with salt, pepper, dried parsley, dried garlic, Italian herbs, and olive oil. Mix until evenly coated.
Line a baking sheet with parchment paper and spread the potatoes in a single layer. Bake for 30 minutes, flipping halfway through, until crispy and golden.
Step 7: Make the Creamy Salad:
While everything bakes, prepare the salad. In a large bowl, combine diced tomato, sliced cucumber, shallot, and green onion. Add sour cream, salt, and pepper. Mix gently until coated. Chill in the refrigerator until ready to serve.
Step 8: Assemble the Meal:
Once the chicken rolls are golden and the potatoes are crisp, plate each portion with a few potato wedges, a generous spoonful of the salad, and a piece or two of chicken roll. Garnish with fresh herbs or extra cheese if desired.
Nutritional Information (Per Serving)
Calories: 560 kcal
Protein: 38 g
Fat: 28 g
Carbohydrates: 35 g
Fiber: 5 g
Sugar: 5 g
Sodium: Moderate
Cholesterol: 120 mg
Origins and Popularity
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