Lemon Chicken with Roast Baby Potatoes

Lemon chicken recipe Lemon chicken recipe

This is such a quick and easy go-to dinner for busy lifestyles. The capers are an unusual addition but add great flavour. The potatoes, smashed and roasted with Parmesan, are a must-try!

4 people 50 minutes 5 minutes


  • 3 tbsp Capers drained
  • 300 ml Chicken Stock Cube
  • 2 cloves Garlic crushed
  • 2 zest Lemon
  • 4 tbsp Olive Oil
  • 1 - Onion chopped
  • 25 g Parmesan Cheese finely grated
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 kg SuperValu Baby Potatoes
  • 4 sprigs SuperValu Fresh Thyme leaves stripped off
  • 4 - SuperValu Quality Irish Chicken Legs 4’s
  • 200 ml White Wine


  1. Preheat the oven to 180°C/gas mark 4.
  2. Place the baby potatoes in a pot and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for just 5 minutes to parboil them. Drain and set aside.
  3. Heat 2 tablespoons of the oil in a large sauté pan set over a medium heat. Add the chicken and cook for 5 to 6 minutes on each side, until golden brown. Remove from the pan and set aside on a plate lined with kitchen paper.
  4. Reduce the heat and add the onion, garlic, lemon zest and half the thyme to the pan. Sauté for 8 minutes, until softened and aromatic. Return the chicken to the pan along with the white wine. Simmer for 3 to 4 minutes, until slightly reduced. Add the stock, capers and some salt and pepper and simmer for 25 to 30 minutes more, until the chicken is almost cooked through.
  5. While the chicken is cooking, place the parboiled potatoes on a large baking tray, drizzle with the remaining 2 tablespoons of oil and scatter over the remaining thyme leaves. Lightly crush the potatoes with the back of a fork, then sprinkle with the Parmesan. Roast in the oven for 30 minutes, until golden and cooked through.
  6. Serve the chicken legs on warm plates with some baby potatoes and the sauce. 
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