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In this dish, dried oregano provides an easy, aromatic coating for roasted chicken—served under a tangy, briny topping of olives, capers, and piquillo peppers. It’s balanced by sides of sweet carrots and potatoes mashed with creamy Greek yogurt.

Ethan Mick

with Olive & Piquillo Pepper Relish

Oregano Chicken & Creamy Mashed Potatoes

Boneless, Skinless Chicken Breasts

Red Potatoes

Carrots

Garlic

Whole Dried Oregano

Castelvetrano Olives

Capers

Plain Greek Yogurt

Sherry Vinegar

Roasted Piquillo Peppers

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the **carrots**; halve lengthwise, then cut crosswise into 2-inch pieces. Medium dice the **potatoes**. Peel the **garlic**; using the flat side of your knife, smash each clove once to flatten.

Prepare the ingredients:

Line a sheet pan with aluminum foil. Place the **carrot pieces** on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the **chicken** dry with paper towels; season on both sides with salt, pepper, and the **oregano**. Place on the other side of the sheet pan. Roast 19 to 21 minutes, or until the carrots are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Transfer the roasted chicken to a cutting board.

Roast the carrots & chicken:

While the chicken and carrots roast, add the **diced potatoes** and **smashed garlic** to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat; drain thoroughly and return to the pot. Add the **yogurt** and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:

While the potatoes cook, using the flat side of your knife, smash the **olives**; remove and discard the pits, then roughly chop. Roughly chop the **capers** and **peppers**. In a medium bowl, combine the **chopped olives**, **capers**, **and** **peppers**, **half the vinegar** (you will have extra vinegar), and **2 teaspoons of olive oil**. Season with salt and pepper to taste.

Make the relish:

Slice the **cooked chicken** crosswise. Serve the sliced chicken with the **roasted carrots** and **mashed potatoes**. Top the chicken with the **relish**. Enjoy!