Roasted Chicken and Garlic Potatoes with Red Pepper Relish

 

INGREDIENTS

650 gr. golden new potatoes (about 24), halved

4 tbsp. olive oil

4 cloves garlic (2 cloves smashed)

salt and pepper

1 skinless chicken breasts

3/4 cup. roasted red peppers, drained and cut into ¼-in. pieces

2 spring onions, finely chopped

1/3 cup. roasted almonds, chopped

3 tbsp. sherry vinegar

2 tbsp. chopped flat-leaf parsley

 

DIRECTIONS

1. Heat oven to 220 C. On a large rimmed baking sheet, toss potatoes with 2 Tbsp oil. Press 2 cloves garlic over top, sprinkle with 1/4 tsp salt, and toss to combine. Roast 15 minutes.
2. Meanwhile, heat a large skillet on medium-high. Season chicken with ¼ tsp each salt and pepper. Add 1 Tbsp oil to skillet, then add chicken and cook until browned, about 4 minutes. 
3. Turn chicken over, add smashed garlic to skillet, and cook 1 minute more. Transfer skillet to oven along with potatoes and roast until chicken is cooked through and potatoes are golden brown and tender, 6 to 8 minutes more; transfer chicken and garlic to a cutting board. 
4. While chicken cooks, in a bowl, combine peppers, almonds, scallions, vinegar, remaining Tbsp oil, and 1/4 tsp salt. Chop smashed garlic, add to pepper mixture along with parsley, and mix to combine. Serve with chicken and potatoes.