Lemon Caper Butter Chicken
with Herby Roasted Potatoes and Carrots
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 grams
Potatoes
3 unit(s)
Carrot
1 sachet(s)
Mixed Herbs
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
2 unit(s)
British Chicken Breasts
15 grams
Capers
10 grams
Chicken Stock Paste
Not included in your delivery
1 tbsp
Plain Flour
100 milliliter(s)
Water for the Sauce
30 grams
Butter
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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, then sprinkle the Italian style herbs over both.
Toss to coat, then spread out in single layers.
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.
When everything's ready, stir the lemon zest through the roasted potatoes.
Cut the chicken widthways into 2cm slices and plate up with the potatoes and carrots alongside.
Spoon over the butter sauce to finish.
Enjoy!
