Roasted Chicken and Garlic Potatoes with Red Pepper Relish
The easy-to-make relish in this chicken dish adds acidity and goes perfectly with many types of meat, including pork, beef, and fish.
1 1/2 lb. golden new potatoes (about 24), halved
4 tbsp. olive oil
6 cloves garlic, minced
Kosher salt and pepper
4 6-oz boneless, skinless chicken breasts
3/4 c. roasted red peppers, drained and cut into ¼-in. pieces
2 scallions, finely chopped
1/3 c. roasted almonds, chopped
3 tbsp. sherry vinegar
2 tbsp. chopped flat-leaf parsley
Pre-heat oven to 425°F. On a large rimmed baking sheet, toss potatoes and 2 of the minced cloves garlic with 2 Tbsp oil, and sprinkle with 1/4 tsp salt. Roast 15 minutes.
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.
Turn chicken over, add 2 cloves of minced 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.
While chicken cooks, in a bowl, combine peppers, almonds, scallions, vinegar, remaining Tbsp oil, 1/4 tsp salt, last 2 cloves of minced garlic and parsley, mix to combine. Serve with chicken and potatoes.