Chicken with Olives, Lemon and Crispy Capers

Cook Potatoes:

Place potatoes in a pot and cover with water. Bring to the boil with a lid on, and cook for 8 - 10 minutes, until tender. Drain potatoes and set aside. Wash the fresh produce. Zest lemon. Pick parsley, discarding stems, and roughly chop the leaves.

Seal Chicken:

Pat dry chicken with paper towel. Cut the chicken thighs in half, season with salt. In a bowl, add the chicken and coat well with the oregano flour. Heat oil in a pan enough to cover the base over medium-high heat. Add chicken shaking off excess flour to the pan to seal, cooking for 10 minutes, until golden brown.

Add Potatoes & Olives:

Add drained potatoes and olives and cook for a further 10 minutes, until potatoes are browned and chicken is cooked through.

Fry Capers:

Meanwhile heat another pan over high heat, adding enough oil to cover the base. Add capers and fry until crispy, about 2-3 minutes. Remove capers with a slotted spoon and set aside on a paper towel-lined plate.

You Plate It:

Finish chicken with a squeeze of lemon juice, lemon zest to taste and parsley. Season with salt and pepper. Divide rocket & baby spinach leaves between plates, serving the chicken and potatoes on top. Garnish with crispy capers and enjoy!