chicken, roast potato, lemon salad w capers & crispy sage recipe | Jessica Cox

Ingredients

• 4 medium sized potatoes, roughly cubed, skin on
• 1/2 large cos lettuce, torn (or other leafy greens of choice)
• 5 chicken thighs, ideally skin on
• 2 tablespoons capers
• 2 anchovies (optional, but amazing)
• 1 bunch sage
• 2 lemons, juiced
• zest of 1 & 1/2 lemons
• 1 clove of garlic, minced (use 1 tsp garlic infused oil for low FODMAP)
• 1 cup roughly chopped parsley
• extra virgin olive oil and salt & pepper for seasoning