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.


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