Pre heat the oven to 180 degrees Celsius.
Heat the tea oil in a large non stick frying pan until it's hot but not smoking. Add the capers and cook until they darken in colour. Using a slotted spoon remove the capers, draining the oil back into the pan. Place the capers onto absorbent paper to remove excess oil.
Sear the chicken in the same oil for 2 minutes each side then transfer onto a baking tray and place in the oven to cook for 15 minutes. Retain the pan with the oil.
Using the same pan again, cook the potatoes for 3 - 4 minutes each side until the turn slightly golden. In the final 2 minutes toss through the capers and rocket until the rocket has wilted through the potatoes.
Serve the potatoes under the chicken breast and top with spoonful of pesto.