Chicken with Potatoes and Roasted Red Pepper Relish
1 1/2 lbs of golden potatoes
4 cloves of garlic
4 tablespoons of olive oil
4 boneless skinless chicken breast
3/4 cup of roasted red peppers
1/3 cup of roasted almonds
3 tbsp of Sherry vinegar
2 tbsp of flat leaf parsley
Begin by preheating the oven to 425°.
Now, chop the golden potatoes in half then combine with 2 Tbsp of olive oil, and 2 crushed garlic cloves, 1/4 tsp of salt and pepper.
Next, heat 1 Tbsp of olive oil over medium - high heat. Now season the chicken breast with 1/4 tsp of salt and pepper. Cook for 4 minutes on one side. Flip then add 2 crushed garlic cloves. Cook the chicken and garlic for one minute then add the skillet to the oven. Roast the chicken until and the potatoes for 8 additional minutes. Cool the chicken and potatoes on a cutting board.
Meanwhile, prepare the relish by mixing diced roasted red peppers, chopped roasted almonds, chopped scallions, Sherry vinegar, 1 Tbsp olive oil, 1/4 salt and pepper. Smash 2 garlic cloves and 2 Tbsp of flat leaf parsley combine with the relish.
Add a serving of potatoes to a plate, side with chicken then top the chicken with the relish. Enjoy!