Crispy Chicken, Capers and Potato One-Pot
Crispy Chicken, Capers and Potato One-Pot



  • 250g halved new potatoes
  • 2 tbsp flour
  • 2 tsp dried oregano
  • 4 chicken thighs, skin and bone removed, halved
  • 2 tbsp olive oil
  • 2 tbsp capers
  • 70g green olives
  • ½ lemon, zest and juice
  • Handful of parsley, chopped
  • ½ bag rocket leaves, to serve
  • Boil the new potatoes in salted water for 10 mins, then drain. Mix the flour with the oregano, toss in the chicken thighs, then set to one side. Meanwhile, heat the oil in a pan and fry the capers until crispy (about 2 mins) then remove and set aside also.
  • Turn down the heat and add the floured chicken, frying for 10 mins until golden. Tip in the drained potatoes and olives, fry for 10 mins more, then add a good squeeze of lemon, scatter with the capers, lemon zest and parsley, and serve.
35 mins
2 serving

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