This dish, mentioned on Slashfood, from San Francisco Chronicle Food, sounds interesting, and once I have tried it, I will add comments.

Roasted Chicken with Salsa & Poblano-Corn Hash

2 tablespoons olive oil + more as needed

2 russet potatoes, chopped in 1/4-inch dice

2 shallots, peeled and chopped in rough 1/4-inch dice

Kosher salt and pepper, to taste

1 1/2 pounds boneless skinless chicken breasts

1 ear corn

1 poblano or green bell pepper

1/2-1 cup mild or medium-hot fresh tomato salsa

Sour cream (optional)

INSTRUCTIONS:

Preheat the oven to 425° and place racks in the lower and upper thirds of the oven.

Place 2 tablespoons of the oil in a large baking sheet and spread it evenly with your fingers or a brush (a paper towel absorbs too much of the oil). Lightly grease a second, smaller pan with more oil.

Place the potatoes and shallots on the larger pan and spread out all in one layer, then season well with and salt and pepper. Season the chicken breasts well on both sides with salt and pepper, and place on the small baking sheet.

Place the chicken and the vegetables in the preheated oven on separate racks and roast until the chicken is no longer pink in the middle, 12 minutes, turning once. Remove from the oven and let rest at least 5 minutes. Cook the potatoes until they begin to crisp up, 15-20 minutes, stirring once.

Meanwhile, remove the corn kernels from the corn and chop the poblanos or bell pepper into 1/4-inch dice, then stir them into the potatoes with more salt and pepper when the potatoes have cooked 15 to 20 minutes. Cook until the potatoes are tender throughout, another 5 minutes. Adjust seasoning.

Place the chicken breasts on plates next to the hash. Spoon the salsa over the top of the chicken, and garnish with dollops of sour cream, if you like.

Serves 4

PER SERVING: 355 calories, 38 g protein, 26 g carbohydrate, 11 g fat (2 g saturated), 94 mg cholesterol, 210 mg sodium, 3 g fiber.