Nothing quite beats a Sunday roast, whether you’re having a peaceful night in or watching the ICC worldcup with mates! Here’s 3 And A Half cafes delicious recipe for Roast Chicken and Garlic Potatoes with Red Pepper Relish!
INGREDIENTS
1 1/2 lb. golden new potatoes (about 24), halved
4 tbsp. olive oil
4 cloves garlic (2 cloves smashed)
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
DIRECTIONS
1. Heat oven to 425°F.
2. On a large rimmed baking sheet, toss potatoes with 2 Tbsp oil. Press 2 cloves garlic over top, sprinkle with 1/4 tsp salt, and toss to combine. Roast 15 minutes.
3. 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.
4. Turn chicken over, add smashed 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.
5. While chicken cooks, in a bowl, combine peppers, almonds, scallions, vinegar, remaining Tbsp oil, and 1/4 tsp salt. Chop smashed garlic, add to pepper mixture along with parsley, and mix to combine. Serve with chicken and potatoes.