Chicken and crispy capers with new potatoes

• new potatoes↗250g g

  halved

• plain flour↗2 tbsp tbsp
• dried oregano↗2 tsp tsp
• skinless, boneless chicken thighs↗4

  halved

• olive oil↗2 tbsp tbsp
• capers↗2 tbsp tbsp

  drained and dried

• stuffed green olives65g g
• lemon↗½

  zest and juice

• parsley↗handful of

  coarsely chopped

• pepper salad½bag

  for serving

Step-by-step instructions

1. 1

   Pour salted water into a pot, bring to a boil and add the potatoes, cooking for 8‑10 minutes until tender, then drain.

2. 2

   Combine the plain flour and dried oregano, then coat the chicken in this mixture. Heat the olive oil in a pan over high heat and fry the capers until crispy, about 2 minutes. Remove them with a slotted spoon and set aside.

3. 3

   Reduce the heat slightly and add the chicken, frying until golden, about 10 minutes. Add the drained potatoes to the pan together with the stuffed green olives. Fry for another 10 minutes until the chicken is cooked through and slightly browned. Squeeze the lemon juice, sprinkle with capers, parsley and lemon zest, and serve with the salad.