For the Chicken:
- 1/4 cup sherry vinegar
- 2 tablespoons honey
- 1 tablespoon ancho chile powder
- 10 garlic cloves, roughly chopped
- 1/4 cup fresh oregano leaves
- 1 cup olive oil
- 2 whole chickens, approximately 2 1/2 pounds each, butterflied
For the Relish:
- 8 piquillo peppers, drained and thinly sliced
- 1/3 cup pitted Nicoise olives, coarsely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme leaves, finely chopped
- 1/4 cup parsley, coarsely chopped
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
For the Potatoes:
- 5 all-purpose potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- Kosher salt, to taste
- 1/4 cup flat-leaf parsley, finely chopped
