Lemon Chicken with Mash and Caper Crème

Lemon Chicken with Mash and Caper Crème

Ready in 35 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 24, 2019.


Lemon Chicken

  • 1 pack chicken thighs
  • 1 clove garlic
  • Zest and juice of ½ lemon
  • ½ Tbsp mustard


  • 400g potatoes
  • 1 carrot
  • 1 Tbsp butter
  • ¼ cup milk


  • 1 broccoli

To Serve

  • ½ lemon
  • 1 pack caper crème

Have Handy

  • Oil
  • Salt & Pepper


  1. Prep veggies Preheat oven to 220°C. Dice butternut and carrot 2cm and beetroot 1cm. Toss with sweet chilli sauce and a drizzle of oil on a lined tray. Season well. Roast for about 25 minutes, until tender and golden. Turn once while cooking.
  2. Prep chicken Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken and use a knife to slice through horizontally. Season.
  3. Prep and cook pangrattato Mince garlic and add to a bowl, along with remaining pangrattato ingredients and mix to combine. Scatter in an even layer on a lined tray and bake on second highest oven rack for 2-3 minutes, until golden and crunchy (check regularly to avoid burning).
  4. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 3-4 minutes each side (depending on thickness), or until cooked through. Rest, covered.
  5. To finish Once veggies have finished cooking, toss through spinach and season to taste. Thinly slice chicken and toss through any resting juices.