Spice your dinner up with this delicious quick chicken, combined with baked potatoes.
Ingredients:
- 2 pounds small red-skinned potatoes
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cloves garlic, chopped
- 2 tablespoons packed light brown sugar
- 1 lemon (1/2 juiced, 1/2 cut into wedges)
- Pinch of red pepper flakes
- 1 1/2 pounds skinless, boneless chicken breasts
- 2 tablespoons chopped fresh parsley
Preparation:
- Pre-heat the oven to 425 F. Chop the potatoes and add 1 tbs olive oil, the cumin seeds, 3/4 teaspoon of salt, and pepper to taste. Put the potatoes in a baking pan and roast them for 30 minutes, until they turn gold-brown.
- Heat the remaining olive oil in a pan on medium heat. Add the garlic and stir for about 2 minutes, then remove from heat, add the brown sugar, lemon juice, and red pepper flakes. In the meantime, the potatoes should be ready. Put them aside, spread the chicken in the same baking dish, add the garlic mixture and put it back in the oven.
- After 20 minutes, remove the pan from the oven, put the chicken aside and slice it up. Mix the cilantro with the potatoes.
- Sprinkle with the pan juice all over the chicken, then serve it with the lemon wedges.
Comments
Post a Comment