Chicken & Garlic Potatoes With Red Pepper Relish
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Roasted chicken and golden potatoes are served with a tangy red pepper relish made with roasted almonds, scallion, and sherry vinegar. This quick 30-minute meal is perfect for a weeknight dinner.
Ingredients
- 340 g golden new potatoes halved
- 37 ml olive oil
- 2 clove garlic
- Kosher salt and cracked black pepper
- 2 boneless, skinless chicken breasts
- 88.7 ml roasted red peppers chopped
- 44.4 ml roasted almonds chopped
- 1 scallion finely chopped
- 22.2 ml sherry vinegar
- 14.8 ml fresh flat-leaf parsley chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 344 mg
- Iron: 5.09 mg
- Magnesium: 131 mg
- Phosphorus: 463 mg
- Potassium: 1682 mg
- Zinc: 3.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 37 ml olive oil
- 2 clove garlic
- Kosher salt and cracked black pepper
- 2 boneless, skinless chicken breasts
- 22.2 ml sherry vinegar
Prepare
- Halve 340 g golden new potatoes
- Chop 88.7 ml roasted red peppers
- Chop 44.4 ml roasted almonds
- 1 scallion, finely chopped
- Chop 14.8 ml fresh flat-leaf parsley
Let's Cook
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Step 1.
Heat the oven to 425°F. On a rimmed baking sheet, toss the halved golden new potatoes with 1 tablespoon olive oil and a pinch of kosher salt. Press 1 clove of garlic over the potatoes using a garlic press, then toss to combine. Roast for 15 minutes.
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Step 2.
While the potatoes roast, heat a medium skillet over medium-high heat. Season the boneless, skinless chicken breasts with a pinch each of kosher salt and cracked black pepper. Add 1 tablespoon olive oil to the skillet, then add the chicken and cook until browned on the first side, about 4 minutes.
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Step 3.
Smash the remaining clove of garlic with the flat side of a knife. Flip the chicken, add the smashed garlic to the skillet, and cook for 1 minute. Transfer the skillet to the oven alongside the potatoes. Roast until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are golden brown and tender, 6 to 8 minutes more. Transfer the chicken and potatoes to a cutting board.
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Step 4.
While the chicken and potatoes finish roasting, in a bowl, combine the chopped roasted red peppers, chopped roasted almonds, finely chopped scallion, sherry vinegar, remaining ½ tablespoon olive oil, and a pinch of salt. Finely chop the smashed garlic that cooked with the chicken and stir it into the pepper mixture along with the chopped fresh parsley. Serve the relish alongside the chicken and potatoes.