Herb Marinated Chicken with Piquillo Pepper-Nicoise Olive Relish and Fork Mashed Potatoes with Olive Oil and Parsley

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For chicken:

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

For Relish:

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

For Potatoes:

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