Chicken with Olives, Lemon and Crispy Capers
  • Prep time: 30
  • Calories: 496
Combine chicken thighs with chat potatoes and capers to make this quick and easy midweek meal, with green olives and lemon to add some extra oomph! Served with some simple green leaves, it's sure to satisfy. Be sure to share the moment #youplateit on Instagram or Facebook. Enjoy!
  • 400 Grams of Chat Potatoes
  • 40 Grams of Oregano Flour (GF)
  • 2 Tablespoons of Baby Capers
  • 3 Chicken Thighs (skinless)
  • 35 Grams of Green Olives (pitted)
  • 1 75 Gram Pack of Rocket & Baby Spinach
  • 1 Lemon
  • 1 Small Bunch of Flatleaf Parsley

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!