How To Make Chicken & Crispy Capers with New Potatoes
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons capers
- 1 pound new potatoes, halved
- 1 tablespoon fresh rosemary, chopped
- 1 lemon, sliced
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 425°F (220°C). Place the chicken breasts on a baking sheet lined with parchment paper.
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In a small bowl, mix together the flour, salt, and black pepper. Sprinkle the mixture evenly over both sides of the chicken breasts.
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the capers and sauté for 1-2 minutes until crispy. Remove from heat and set aside.
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In a separate large bowl, toss the halved new potatoes with the remaining tablespoon of olive oil, chopped rosemary, salt, and black pepper. Spread the potatoes evenly on another baking sheet lined with parchment paper.
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Place both the chicken breasts and the potatoes in the oven. Bake for 20-25 minutes until the chicken is cooked through and the potatoes are golden and crispy.
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Remove both baking sheets from the oven. Squeeze fresh lemon juice over the chicken.
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Serve the chicken and crispy capers with the roasted new potatoes. Garnish with fresh parsley.
Nutrition
- Calories : 340kcal
- Total Fat : 8g
- Saturated Fat : 1.5g
- Cholesterol : 75mg
- Sodium : 520mg
- Total Carbohydrates : 34g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 32g
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