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