Homemade chicken nuggets with sweet potato wedges

Preheat the oven to 200°C (180°C fan). Peel the sweet potatoes and carrots and cut into roughly 1.5cm wedges and sticks. Toss the vegetables with half the olive oil, salt and pepper on a parchment-lined baking tray and spread in a single layer.

Place the vegetable tray on a lower oven rack and bake for 28-32 minutes, turning once, while you prepare the chicken.

Cut the chicken breasts into 3-4cm pieces and season lightly with salt and pepper.

Set up three bowls: flour in one, beaten egg in the second, and crushed cornflakes mixed with parmesan, paprika and garlic powder in the third.

Coat each piece of chicken first in the flour, then the egg, then press firmly into the cornflake mixture so it's evenly coated. Set a wire rack on a baking tray and arrange the pieces on the rack in a single layer — this keeps air moving underneath so the coating stays crisp instead of steaming; if you don't have a rack, just flip the nuggets once halfway through baking instead. Drizzle with the remaining olive oil.

Once the vegetables have about 15-18 minutes left, put the chicken tray in the oven on an upper rack. Bake for 15-18 minutes, turning once, until the coating is golden and the chicken reaches 74°C inside with no pink remaining.

Stir the sour cream (or skyr) with a little paprika, salt and pepper to taste to make the dip.

Serve the nuggets with the vegetable wedges and the dip.