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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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

460 g

Russet Potato

30 g


200 g


170 g

Green Beans

1 unit


1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


0.13 tsp


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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.)


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.


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.**


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.


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.


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