Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Chicken and Potato Traybake with Lime and Capers

by John Torode, Lisa Faulkner from John and Lisa’s Kitchen

A zesty lime and caper dressing brightens up this simple chicken and potato traybake for a simple, speedy dinner. As seen on John and Lisa's Weekend Kitchen on ITV.

From the book

John Torode, Lisa Faulkner

Introduction

Our friend Charlie made this for us when we went for dinner at her house and we haven’t stopped making it since. The sauce is the star of the show and would be lovely with fish or poured over a whole roast chook.

Read more Read less

Ingredients

800g potatoes, peeled and cut into chunks
4-6 chicken legs
olive oil, for drizzling
A few rosemary sprigs
4 garlic cloves, grated
Few knobs of butter
sea salt and freshly ground black pepper
green beans, to serve
For the dressing:
4 tbsp olive oil
zest and juice of 1 lime
2 tbsp white wine vinegar
1 tsp Dijon mustard
3 tbsp capers in brine
Good handful of chopped coriander

Method

Preheat the oven to 200°c (180°c fan).

Put the potatoes in a large pan of water, bring to the boil, then simmer for 3–5 minutes. Drain, season with salt and set aside.

Use a knife to slash the chicken legs at intervals. Drizzle olive oil onto the legs and place skin-side down in an ovenproof pan or flameproof casserole over a medium-high heat. once the chicken starts sizzling, season with salt and pepper, colour lightly then turn the legs over.

Add the rosemary, potatoes, garlic and butter, then roast in the oven for 40–45 minutes until thoroughly cooked through. remove from the oven and give everything a little stir. if you think it looks a little dry, add a tiny splash of water or stock.

While the chicken and potatoes are roasting, mix all the dressing ingredients together and, just before serving, pour over the chicken and potatoes. serve topped with cooked green beans tossed in olive oil and black pepper.

Reviews

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week