Garlic Chicken and Potatoes
Info
| Preparation Time: | 1 hr |
|---|---|
| Serving Size: | 6 |
Ingredients
- 2-1/2 lb red potatoes, quartered
- 3 Tbsp extra-virgin olive oil
- 1/2 tsp cumin seeds
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 2 Tbsp tightly packed brown sugar
- 1 lemon (1/2 juiced, 1/2 cut into wedges)
- pinch of red pepper flakes
- 1-3/4 lb skinless, boneless chicken breasts (we use 2 very large breasts split in half)
- 2 Tbsp chopped fresh cilantro or parsley
Instructions
- Place oven rack on lower third and preheat to 450.
- Toss potatoes with 1 Tbsp olive oil, cumin seeds, kosher salt and freshly ground pepper to taste.
- Spread potatoes in a large baking dish and roast for 20-25 min.
- Meanwhile, heat the remaining 2 Tbsp olive oil in a small skillet over medium heat. Add garlic and cook, stirring frequently until lightly golden, about 2 minutes. Remove from heat and stir in the brown sugar, lemon juice and red pepper flakes.
- Remove baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle (roll them a bit if you have to). Season the chicken breasts with salt and drizzle the garlic mixture over the chicken. Return the baking dish to the oven and continue to bake for 30-32 minutes, until chicken reaches 170 degrees.
- Remove from the oven, remove the chicken and slice (preferably with an electric knife). Add the cilantro to the potatoes and toss. Serve the chicken with the potatoes and lemon wedges. Drizzle chicken with the pan juices.