Recipe Background
Taking it back to the basics never tasted so delicious! Garlic Chicken & Roasted Potatoes never overdoes it, but it's the farthest thing away from boring too. The next time you don't know what to make for dinner, pull out all your pantry staples to create this perfectly juicy, tender, and savory chicken plated next to some herby, filling, hearty red potatoes. And once you taste it, we're pretty confident Garlic Chicken & Roasted Potatoes will show up on your table numerous times throughout the month. It's just that good!
Taking it back to the basics never tasted so delicious! Garlic Chicken & Roasted Potatoes never overdoes it, but it's the farthest thing away from boring too. The next time you don't know what to make for dinner, pull out all your pantry staples to create this perfectly juicy, tender, and savory chicken plated next to some herby, filling, hearty red potatoes. And once you taste it, we're pretty confident Garlic Chicken & Roasted Potatoes will show up on your table numerous times throughout the month. It's just that good!
Ingredients
- 2 pounds small red-skinned potatoes quartered
- 3 tablespoons extra-virgin olive oil divided
- 1/2 teaspoon cumin seeds optional
- kosher salt to taste
- ground black pepper to taste
- 4 cloves garlic finely chopped
- 2 tablespoons light brown sugar packed
- 1 lemon 1/2 juiced and 1/2 wedged
- red pepper flakes to taste
- 4 chicken breasts skinless and boneless
- 2 tablespoons fresh cilantro chopped
Directions
- Position a rack in the lower third of the oven.
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes with 1 tablespoon of the oil, the cumin seeds, the salt, and the pepper.
- Spread the potato mixture out into a large baking dish and roast until the potatoes begin to brown, about 25-30 minutes.
- While the potatoes are roasting, heat the remaining oil in a small skillet over medium heat.
- Add the garlic to the oil and cook, stirring frequently, until it is lightly golden, about 2 minutes.
- Transfer the skillet from the heat and stir in the brown sugar, the lemon juice, and the red pepper flakes.
- Transfer the potatoes from the oven, push them to the side of the dish, and arrange the chicken breasts in the middle.
- Season the chicken breasts with the salt and drizzle with the garlic mixture.
- Bake the chicken breasts and the potatoes until the breasts reach an internal temperature of 165 degrees F and the potatoes are tender, about 20 minutes.
- Transfer the chicken breasts to a cutting board and slice.
- Add the cilantro to the potatoes and toss to coat.
- Serve the chicken breasts with the potatoes and the lemon wedges, drizzled with the pan juices.
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