Roast Chicken and Potatoes with Red Capsicum Relish

Preparation Time : 30 minutes

Serves : 4

Ingredients :

• 24 halved potatoes
• 4 tbsp olive oil
• 4 cloves garlic, 2 cloves smashed
• Salt and pepper
• 570g chicken breast
• Roasted red capsicum, drained, and cut into ¼ pieces
• 2 spring onions, finely chopped
• 1/3 cup roasted almonds, chopped
• 3 tbsp sherry vinegar
• 2 tbsp parsley, chopped

Method :

1. Preheat the oven to 200C. On a large baking tray lined with baking paper, toss potatoes with 2tbsp olive oil. Press 2 garlic cloves over top and sprinkle ¼ tsp salt, toss to combine. Roast for 15 minutes. 
2. Heat a large skillet with oil over medium heat. Season chicken with ¼ tsp each salt and pepper. Cook until browned. Add in smashed garlic and cook until fragrant. Transfer the skillet to the oven to cook along with the potatoes and roast until chicken is cooked through and potatoes are golden brown.  
3. In a medium bowl, combine capsicum, almonds, spring onion, vinegar, and remaining oil and ¼ tsp salt. Add garlic to the pepper mixture along with parsley. Mix to combine.  Serve with chicken and potatoes.  

Recipe by : A Better Choice

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