- 2 lbs small red-skinned 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 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 tbsp chopped fresh cilantro or parsley
- 2 c baby carrots
- 1 lg onion sliced
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. Top the potatoes with the baby carrots and sliced onion. 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, carrot and onions. Serve the chicken with the vegetables and lemon wedges. Drizzle with the pan juices.
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. Top the potatoes with the baby carrots and sliced onion. 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, carrot and onions. Serve the chicken with the vegetables and lemon wedges. Drizzle with the pan juices.
