Lemon and capers chicken is so tasty and delicious. You can serve it with a quick white rice, brown rice, or wild rice. It would also pair well with fettucini noodles. Here are the directions.

If time permits, cook a whole chicken.  Wash it thoroughly, generously salt it, add olive olive oil and butter under the skin. Add a spring of rosemary and put into the oven. The aroma from the rosemary will make your kitchen smell amazing!  Once it has reached the proper internal temperature, and juices run clear, take it out and set it aside. Keep some of the juices.  If you are pressed for time,  a rotisserie chicken will be just fine! Be sure to keep the juices.

Dice up the entire chicken. Keep the chicken in large pieces and skin intact as much as possible. Add the chicken fat/juices to  large frying pan saute. Add the chicken to the pan and heat through, and add some olive oil as you go along.  Salt the chicken generously. Add about 2-3 tablespoons of organic capers. Add about 2-3 tablespoons of butter. Squeeze about a half of lemon over the chicken. Thinly slice about 5-6 pieces of lemon, try to remove the pits. Then, add them to the dish.  Add a spring or 2 or organic rosemary. Let this simmer about 30 minutes on low heat. It will be ready to serve over rice or noodles, or a vegetable like spinach.