One of my favorite ways to make simple food special and surprising is to have easy ways to dress it up on hand. This sunny, summery, simple, and deliciously corny relish is a great example. Here I’m using it to take an oven-roasted chicken breast from basic to fantastic, but the chicken could just as easily be pan-roasted, grilled, or really, cooked however you like. You could even substitute other chicken parts if you prefer.
Serves 4
- Four 7- to 8-ounce chicken breasts, with or without skin
- 2 tablespoons olive oil
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon pepper
- About 1 cup Lemon-Lime, Corn, and Jalapeno Relish
Preheat the oven to 400°F.
Arrange the chicken on a rimmed baking sheet and brush both sides with the olive oil, then sprinkle both sides with the salt and pepper. Rearrange the chicken so its skin- or skinned-side up and bake until cooked through, 20 to 25 minutes. Set aside to rest for 5 minutes.
Arrange the chicken on plates or a platter and spoon the relish on top. Serve any remaining relish at the table.
