This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds small red-skinned potatoes, quartered
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon cumin seeds (optional)
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 2 tablespoons packed light brown sugar
- 1 lemon (1/2 juiced, 1/2 cut into wedges)
- Pinch of red pepper flakes
- 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons 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. Remove the baking dish from the oven, push the potatoes to the sides 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, about 20 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.
Nutrition Facts
| Calories | 474 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 94 milligrams |
| Sodium | 601 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 4 grams |
| Protein | 39 grams |
| Sugar | 10 grams |
Reviews
Delicious. I was amazed at how beautiful the sauce turned out. I used russet potatoes because I didn’t have any red potatoes, I just cut them to the same size as a halved small red potato. The chicken and the potatoes got done at the 40 minute point. The entire recipe worked like a charm.
Quick and easy very delicious!!!
It’s the one meal everyone agrees on! Simple and delicious!!!!
I did the chicken on the stove top so it had some browning and then added the sauce at the end to simmer for a few mins. Came out awesome and added green beans to it for our dinner
In a glass pan the 20 minutes was perfect if you are using whole breasts cut them in half. Personally for my taste there was a touch too much brown sugar. All around though my household loved it
Delicious but could use more sauce
This would be great but the chicken will never cook in 20 minutes. I couldn’t get it to brown at all and I ended up overcooking it. Next time I will sear the chicken in a skillet.
Was easy and taste delicious.
SO GOOD! a little bit sweet but then the red pepper flakes hit and you got a little bit of heat… it’s perfect! I am not a fan of spicy food — this dish is delish! Potatoes are great – we left out the cumin…..saved and will definitely make again!! thank you FN!!
I thought the brown sugar might be to much, surprisingly it wasn’t. There was a nice bit of heat from the red pepper flakes. The chicken came out very moist, though I ended up cooking it for an additional 5 minutes as the chicken wasn’t quite done. I wasn’t a fan of the cumin seed, I think next time I’ll add capers and carrots.