Crispy Skinned Chicken Breast

Heat a small drizzle of oil in large frying pan on medium-high heat. Season the chicken with a pinch of salt and pepper. Once hot, lay the chicken in the frying pan, skin-side down, and cook until the skin is crispy, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat! Turn and cook the flesh until lightly coloured, 2-3 mins more. 

Once you have fried the chicken, transfer it, skin-side up, to the baking tray with the potatoes. Return the tray to the top shelf of the oven until the chicken is cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle! Pop the baking tray with the vegetables, onto the middle shelf of the oven and roast until the veggies are tender and lightly coloured, 15-20 mins.

In the meantime,  roughly chop the parsley (stalks and all). Zest the lemon and cut into wedges. Pop the capers into a small bowl along with the lemon zest, half the parsley and half the lemon juice. Add the oil for the salsa (see ingredients for amount) along with a pinch of sugar (if you have some), stir well and season with a good pinch of salt and pepper. Set to one side. 

Once your chicken is cooked and the vegetables nicely coloured, pop the chicken breasts onto a chopping board to rest for 1-2 mins. Mix the roasted potatoes in with the rest of the veg and stir through the remaining parsley. Thinly slice the chicken widthways.