Roasted Red Pepper Relish & Rosemary Chicken

It’s super simple.

But, in a way, the flavors meld and create an intricate layered amalgamation of culinary greatness. Trust me.

 

Steamed rice, FRESH sweet peas, roasted rosemary chicken, and a simple roasted bell pepper relish with garlic.

 

You’ll love it!

 

Roasted Red Pepper Relish & Rosemary Chicken 

Red Pepper Relish:
1 whole garlic bulb
1 tsp. + 2 Tbs. olive oil, divided
2 medium sweet peppers, halved and seeded (red and yellow)
2 tsp. dried basil
1 Tbs. lemon juice
1/2 tsp. sea salt
1/4 tsp. black pepper

 

Preheat the oven to 425 degrees.

Skin the garlic clove. Brush with 1 tsp. oil. Wrap in heavy-duty foil and bake for 30-35 minutes or until softened. 

 

Cool.

 

Increase the oven to broil.

Broil the peppers 4 inches. from the heat until skins blister, about 10 minutes. 

 

Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. 

 

Peel off and discard charred skin. 

 

Coarsely chop peppers. 

 

Cut the top off the garlic head, leaving the root end intact. 

Squeeze softened garlic from the bulb and finely chop. 

 

Combine the basil, lemon juice, salt, pepper, and remaining oil. 

 

Add peppers and garlic. 

 

Mix well and set aside.

 

Rosemary Chicken:
2-3 boneless, skinless chicken breasts
sea salt and pepper
1 Tbs. fresh rosemary, chopped
1 cup freshly shelled peas
1 tsp. olive oil

 

Reduce oven temperature to 425 (or do this while roasting the garlic).

Season the chicken in a baking dish with sea salt and pepper and 1/2 the rosemary.

Cover and bake for about 30 minutes, until cooked through.

Remove from baking pan, reserving the “juice.” Set aside.

Add the fresh peas and olive oil to the baking pan and bake for an additional 5-10 minutes.

 

Serve over cooked rice – chicken and peas + Red Pepper Relish.