Categories: Meals

Ingredients

• 2 lbs small red-skinned potatoes, quartered
• 3 tbsp olive oil
• 1/2 tsp cumin seeds
• Kosher salt and black pepper
• 4 garlic cloves, finely chopped
• 2 tbsp light brown sugar
• 1 lemon (1/2 juiced, 1/2 cut into wedges)
• Pinch of red pepper flakes
• 4 chicken breasts
• 2 tbsp chopped cilantro

Directions

1. Position a rack in the lower third of the oven and preheat to 450. Toss the potatoes with 1 tbsp olive oil, the cumin seeds, 1/4 tsp salt and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 20-25 minutes.

2. Meanwhile, heat the remaining 2 tbsp olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

3. Remove the baking dish from the oven, push the potatoes to the side and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, 15-18 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

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