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Chicken and Lemon-Caper Sauce

Chicken and Lemon-Caper Sauce

with Roasted Potatoes and Zucchini

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Capers and lemon add fresh and springy flavour to this fantastic, filling feast. Drizzle the bright and savoury sauce over everything!

Tags:QuickEasy Clean-up
Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

460 g

Russet Potato

30 g

Capers

200 g

Zucchini

170 g

Green Beans

1 unit

Lemon

1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber10 g
Protein40 g
Cholesterol175 mg
Sodium790 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Strainer
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch rounds. Toss potatoes, half the Lemon Pepper Seasoning and 1 tbsp oil on a baking sheet. Season with salt. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the top and the middle of oven, rotating sheets halfway through.)

2

While potatoes roast, trim, then halve green beans. Cut zucchini in half, lengthwise, then into 1/2-inch thick half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Drain capers using a strainer. Combine zucchini and 1/8 tsp salt (dbl for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then sprinkle with remaining Lemon Pepper Seasoning. Season with salt.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.**

4

Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with pepper. Remove pan from the heat, then transfer veggies to a plate. Cover to keep warm.

5

Add broth concentrate, capers, 1/3 cup water and 2 tbsp butter (dbl both for 4 ppl) to the same pan. Return to medium heat and cook, stirring often, until sauce thickens slightly, 1-2 min. Remove pan from heat, then stir in lemon zest and lemon juice.

6

Thinly slice chicken. Divide chicken, potatoes and veggies between plates. Spoon lemon-caper sauce over chicken.