Lemon Caper Butter Chicken
with Herby Roasted Potatoes and Carrots
This delicious Lemon Caper Butter Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
3
Carrot
1
Italian Style Herbs
1
Garlic Clove
½
Lemon
2
Chicken Breasts
15
Capers
10
Chicken Stock Paste
30
Unsalted Butter
Not included in your delivery
1
Plain Flour
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the potatoes and carrots onto separate baking trays. Drizzle both with oil, season with salt and pepper and sprinkle the Italian style herbs over both. Toss each to coat and spread out in a single layer.
When the oven is hot, roast the potatoes on the top shelf and the carrots on the middle shelf until golden and tender, 30-40 mins. Turn halfway through. Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Put the flour (see ingredients for amount) into a large bowl, season with salt and pepper, then mix together. Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay in the chicken. Cook until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Pop the (now empty) frying pan back on medium heat with a drizzle of oil. When hot, add the garlic and the capers to the pan. Fry for 1-2 mins, then stir in the water for the sauce (see ingredients for amount) and chicken stock paste. Bring to the boil, then simmer until reduced by half, 1-2 mins. Vigorously stir in the butter until melted, then remove from the heat. Add a squeeze of lemon juice and stir together. TIP: Add a splash of water if the liquid has evaporated too much.
When everything is ready, stir the lemon zest through the roasted potatoes. Slice the chicken widthways into 5 pieces and serve on plates with the potatoes and carrots alongside. Spoon over the sauce to finish. Enjoy!
