Lemon Caper Butter Chicken

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 pantry 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 evenly coat. Repeat for the other breast(s). 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.

Once hot, add the garlic and capers to the pan. Fry for 1-2 mins.

Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then simmer until reduced by half, 1-2 mins.

Vigorously stir in the butter (see pantry for amount) until melted, then remove from the heat. Add a squeeze of lemon juice and stir together, adding a splash of water if the liquid has evaporated too much.