The humble cabbage has been long forgotten in many Australian diets, most of us can’t name a cabbage dish beyond coleslaw. But this nutritious and inexpensive brassica deserves another look. The mild flavour profile of cabbage easily pairs with a…
Nothing like a good meal that brings loved ones together over the weekend ♥️ Everyone is sure to love our Roast Chicken and Potatoes dish made with Red Capsicum Relish.
- 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.
- 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.
- 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.