Pollo al Limone with Roasted Potatoes

Ingredients

Quantities are for one portion.

• 50 mlchicken stock
• 1lemon, juiced
• 10 gcapers
• 150 gchicken breast, butterflied
• 15 mlolive oil
• salt and pepper to taste
• 200 gpotatoes, cubed
• 2garlic cloves, minced
• 10 gfresh parsley, chopped

Method

1. Preheat the oven. Toss the cubed potatoes with half the olive oil, salt, and pepper. Roast until crisp and golden.
2. Season the butterflied chicken breast with salt and pepper.
3. Heat the remaining olive oil in a pan and cook the chicken until golden on both sides and fully cooked through.
4. Remove the chicken from the pan and set it aside to rest.
5. In the same pan, add the minced garlic and capers, cooking briefly. Pour in the lemon juice and chicken stock to deglaze.
6. Let the sauce reduce slightly, then stir in the fresh parsley.
7. Return the chicken to the pan to coat in the lemon sauce. Serve hot with the roasted potatoes.