Garlic Chicken and Potatoes

I found this recipe in the week night section of my new food network magazine.  It was easy and very tasty. The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
2 lbs small red-skinned potatoes, quartered
3 Tbsp olive oil
1/2 tsp cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1.5 to 1.75 lbs)
2 Tbsp chopped fresh cilantro or parsley

Directions:
1.  Position a rack in the lower third of the oven and preheat to 450F.  Toss the potatoes in 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 2 Tbsp of olive oil in a small skillet over medium heat.  Add the garlic and cook, stirring frequently, until light 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 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 15-18 minutes.  Remove from the oven; transfer the chicken to a cutting board and slice.  Add the parsley to the baking dish and toss with the potatoes.  Serve the chicken with the potatoes and lemon wedges.  Drizzle with the pan juices.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
360 calories
14g fat (2g saturated)
80mg cholesterol
380mg sodium
30g carbohydrates
3g fiber
8g sugar
32g protein