Time: 40 min.
Complexity: easily
Servings: 4

Chicken breasts baked with potatoes and caramelized garlic - a detailed recipe.

Ingredients:

• 4 boneless, skinless chicken breasts (700-800 g)
• 900 g small red-skinned potatoes, quartered
• 3 tbsp. l. olive oil
• 1/2 tsp cumin seeds (optional)
• Salt and ground black pepper
• 4 finely chopped garlic cloves
• 2 tbsp. l. brown sugar
• 1 lemon (squeeze half of it, cut the other half into slices)
• A pinch of red pepper flakes
• 2 tablespoons chopped cilantro or parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, red potatoes, brown sugar, garlic, cumin, lemon, parsley, cilantro

We recommend

Preparation:

Step 1
• Position a rack in the lower third of the oven and preheat to 425°F (220°C). Toss the potatoes with a tablespoon of olive oil, cumin seeds, 3/4 teaspoon of salt, and pepper to taste. Place in a large baking dish and bake until the potatoes begin to brown, 25 to 30 minutes.
Step 2
• Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until golden, about 2 minutes. Remove from heat and stir in the brown sugar, lemon juice, and red pepper flakes.
  
  Remove the baking sheet from the oven, push the potatoes to the edges of the pan, and place the chicken breasts in the center. Season the chicken with salt and cover with garlic.
Step 3
• Return the pan to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove the pan from the oven, transfer the chicken to a cutting board, and slice. Add the cilantro to the pan and toss it with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with any juices.

Votes: 5