Garlic Chicken and Potatoes

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions

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.

Photograph by Christopher Testani


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4.5 48
My boyfriend made this when we were having company and he messed half of it up while i was in the shower and it was still delicious..very easy to make as well item not reviewed by moderator and published
Just cooked chicken to put in salad and my husband loved it and he is hard please. Thanks!! item not reviewed by moderator and published
I could eat the potatoes with this sauce all day! The sauce doesn't stay on the chicken that well, but if you pour it over once it's done cooking it's great. May be good to marinate the chicken in one batch of sauce first, then make more for the potatoes. item not reviewed by moderator and published
Meh. I doubled the sauce based on other reviews, but the sauce was so loose it didn't really stay on the chicken, so we mostly had plain chicken. Potatoes were nice and crispy though the flavor wasn't anything too epic. Overall it was fine, but nothing I feel the need to make again. The sauce was really tasty and I'll like use that part of the recipe again in a stir-fry or something. item not reviewed by moderator and published
My first low cost easy recipe from Food Network and 3 generations in my family loved it. Thanks!! item not reviewed by moderator and published
my co-workers and I at RKF Medical are trying to eat healthier and we tried this recipe and loved it! item not reviewed by moderator and published
Added mushrooms and chopped broccoli when I put the chicken in, Used drumsticks and marinated the vegetables with olive oil and salt. I also had a small cooking time problems and had to leave the chicken in 10 minutes more than the vegetables (took them out exactly when instructed). Overall though it was delicious!! item not reviewed by moderator and published
Delicious...but they need to fix their math... 45-50 minutes cook time. item not reviewed by moderator and published
Loved the chicken and sauce, but the potatoes were seriously lacking in flavor and seasoning! Next time, I'm going to cut them smaller and increase the amount of salt and pepper. I doubled the sauce recipe as suggested by others and I put a lot more red pepper flakes than the recipe suggested. It probably wouldn't be a bad idea to baste the chicken during cooking bc most of the sauce runs off and caramelizes to the pan. I will be making this again! item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
Love this recipe!!! item not reviewed by moderator and published
This recipe turned out great! I am only giving it 4 stars because my potatoes were starting to overcook before the chicken was done so I had to take them out before the chicken was done. Next time I will put the chicken in sooner so they get done at the same time and I will make more of the garlic mixture as I wish I would have had more to pour over the chicken. The chicken was extremely moist and potatoes full of flavor!! My husband claims it was the best thing I have ever cooked so I am sure I will be making it again :) item not reviewed by moderator and published
I usually read reviews before trying a recipe, but this time I didn't. And I am very glad I didn't! I followed the recipe exactly. I was a little worried because my chicken breasts were really large. I had a package of 4 chicken breasts that said they weighed over 3 lbs all together, so I only put 3 of them in the oven. Kept them in for 20 minutes, uncovered, at 425 degrees. I put a cooking thermometer in the thickest breast just to make sure. At 20 minutes they were 170 degrees and the liquids ran clear. Great tasting meal. Would maybe have doubled the garlic sauce as it was completely absorbed by the end of the cooking period. Will definitely make again! item not reviewed by moderator and published
Yummy! Have someone in my house with a gall bladder problem and needed a low fat recipe and this one has the flavor without the fat-Will make this again no doubt-I did make extra sauce as most of it was absorbed by the chicken in the oven item not reviewed by moderator and published
My (VERY LARGE) family of 10 LOVED this meal!!! I did 2 things different, #1 I seasoned (cayenne pepper, blk pepper, thyme and marjoram) pan fried my chicken for 8mins on both sides before putting them in the oven (my chkn breast were large) #2 I covered my glass and stoneware baking pans with aluminum foil and baked for 20mins, uncovered and baked for 5mins more. It was VERY easy to make and DELICOUS!! Good Luck item not reviewed by moderator and published
Read other reviews about doneness of chicken and was concerned. Low and behold I found the perfect combo. When you add the chicken drop it down to 395 and cook for 22-23 minutes. item not reviewed by moderator and published
Our new favorite ! Fast and Easy - I added carrots and chunks of onion and doubled the garlic sauce ..... Absolutely full of flavor ! item not reviewed by moderator and published
This is an excellent dish. However, I have used their basic recipe and added more olive oil along with other ingredients to taste. item not reviewed by moderator and published
this looks like its going to be very good!!! when baking using the baking pan did anyone seem to have better luck with a metal pan with foil on it, no foil, glass wear instead of metal??? other than lowering the temp and covering when putting chicken in anymore tips/advice??? Thank you!! item not reviewed by moderator and published
I made this today and it was pretty good. Easy, quick, and budget friendly. ★ I added 1 Tbsp. of brown sugar to the garlic sauce because I tasted it and wanted it sweeter. I would recommend making double the garlic sauce..it was delicious! BAKE THE CHICKEN COVERED with aluminum foil THEN UNCOVERED for the last 5min. (I used a glass baking dish and baked it, once it had the chicken, at 450°F for about 25min covered then for about 7min uncovered.) My husband and 2 year old girl liked it a lot. item not reviewed by moderator and published
My husband and I loved it. I put aluminum foil to keep the moisture and uncovered it for the last 5 minutes. It came out delicious! item not reviewed by moderator and published
I really enjoyed the taste of this chicken! The light brown sugar added a delicious sweetness that blended perfectly with the crushed red pepper and lemon. My partner smelled the sauce and immediately requested more sauce, so I just doubled up on the ingredients for the garlic sauce mixture and damn it was amazing on top of the chicken!! The potatoes were definitely on point, I roasted onions with them, which completely enhanced the flavor profile. I prepared some broccoli with homemade cheese sauce as well to accompany the chicken and potatoes and it was not only healthy but fun to create! This is definitely one of my new favorite recipes, hands down! item not reviewed by moderator and published
This was perfect after playing with the dogs in the dog park during a chilly night. We came home, put chicken and potatoes in the oven, put on pjs, the tv and had a quick belly warming meal. I only had frozen breasts, I should have put the potatoes in the oven for 15 minutes before putting in the chicken, I like very crispy potatoe. Or defrosted the chicken, pan seared it before adding it in the oven. Still, so good and satisfying. Yum! item not reviewed by moderator and published
I always read thru the reviews of recipes I haven't made yet for suggestions, and unfortunately the suggestion of lowering the temperature to 350 when you put the chicken in didn't work out for me. The chicken was still partially raw and I had to raise the temperature and cook it for much longer than I would have liked to, drying it out a bit. On the good side I did add slightly more garlic than called for and also put garlic powder on the potatoes, which made them taste extra delicious. Next time I'll keep the temp at 425 and probably use aluminum foil as the potatoes stuck to the pan. Even though my chicken came out slightly dry this was still a really good and easy recipe, will make again. item not reviewed by moderator and published
This was a great meal. instead of sea salt I used celery salt. I should have used more garlic...this was a fast and easy especially for a beginner. item not reviewed by moderator and published
The most delicious chicken and potatoes! I have been recommending it to everyone since making it the first time. It is THAT good!! This recipe has become one of my go to recipes now. item not reviewed by moderator and published
Wonderful recipe!! item not reviewed by moderator and published
Amazing. Perfectly cooked chicke and packs a punch of flavour. A keeper. item not reviewed by moderator and published
So good!! Whole family loved it! I did cook the chicken on the stove for 15 minutes and then finished it off in the oven. Would defiantly recommend! item not reviewed by moderator and published
I loved the flavor, like everyone states on reviews I cooked chicken on 350• till chicken was done about 30 mins and it was flavorful and juicy. Def will keep this on rotation. My 2 year old had two servings! I did add a little garlic powder and season all to patitoes to chicken for a bit more flavor! Oh and used a little cumin instead of the balls. Delish! item not reviewed by moderator and published
hubby liked it! item not reviewed by moderator and published
Great! item not reviewed by moderator and published
This recipe for chicken and potatoes was a hit at home. My hubby and daughter loved the taste. My hubby is a chef and I can't cook, so if he says it was good then IT WAS GOOD! I used 3 TBP of brown sugar and 2 TSP of red pepper flakes and it was delish!!! The only thing was the chicken was light and I wanted that brown color so I put the breast on the stove for 2 minutes each side. This tasty dinner will be made again and again. item not reviewed by moderator and published
i made this for the first time tonight and it is so delicious. i love the kick to it. item not reviewed by moderator and published
I only had ground cumin so I used that, and I also used some garlic powder to season my potatoes. I seasoned them heavily because I read that someone did that in another review, and it was great! I also used scallions, and I put them in along with the cilantro in the end, thanks to another tip that I read. I did cook the potatoes at 425* and then lowered it to 350* for the chicken, as yet another review suggested. I was worried that the chicken would burn otherwise, and lowering the temperature allowed them to cook through and they were nice and juicy. Everyone in the house loved this dish! item not reviewed by moderator and published
Easy tasty dish! I'll be making it again. I used chicken tenders,no cumin seed (allergy and extra garlic. I seasoned heavily and added some extra seasonings to make up for not using cumin. Because I didn't have red potatoes I used russet. Next time I'll use red potatoes some scallions, and extra red pepper flakes. I used a 13 x 9 pan - it was barely large enough! The fresh lemon is a must. item not reviewed by moderator and published
I made this for dinner the night my 11 year old daughter had a sleep over with 3 other friends and they all loved it. The chicken was tender and had good flavor to please my husband also! item not reviewed by moderator and published
Made this last night but cut everything down for one person - I live alone. I used my NuWave infrared oven. It only took about 30 minutes of the whole meal and boy was it ever good. I cut my large chicken breast in half; and will have the second half of the chicken and the remainder of the drippings tomorrow with some leftover rice. Really good and easy. item not reviewed by moderator and published
This came out great. I used ground cumin instead of cumin seeds and dark brown sugar instead of light brown, i also put the potatos in at 425 for about 30 minutes before the chicken went in, and i then lowered the temp to 350 like most people suggested. it was very good and next i want to alter this with a little more heat from some of those little red chilis and raw green onoin/scallion, like you get in general tsos chicken and serve this with some rice. i also will be trying this with a lemon and orange mix of juices and a little zest from both just before serving. I served this for a couple of picky eaters at my house and they all loved it. i cant wait to try this on the barbeque this year as a last minute sauce just before its done. i wonder how long the sauce will last in a jar in the fridge? item not reviewed by moderator and published
Ditto what's already been written. The temps/times are all whack... and the sugar will burn before the chicken is done. Next time I will listen to my gut and adjust accordingly...maybe butterfly the chicken. There will be a next time because this dish has the potential to be fast, easy and flavorful. Serve with a salad or zucchini w/lemon, Feta and Zatar. item not reviewed by moderator and published
Great and easy recipe. I used chicken thighs and put them in the oven earlier to cook longer with the potatoes. My husband loved the recipe. item not reviewed by moderator and published
Update: The culinary team has changed the oven temp to 425 degrees, the first cook time to 25 to 30 minutes, and the second cook time to about 20 minutes. Admin Customer Service item not reviewed by moderator and published
I made this tonight and the hubby and I really liked it. Instead of cumin seeds we used ground cumin, just a little sprinkle and we added lemon pepper. Other than that we followed the recipe exactly. When the chicken was done I wrapped in some foil for a few minutes and then tossed the potatoes with the drippings. I used the remaining drippings to coat the chicken. Overall I really liked it. The only reason I gave it four stars instead of five is because it took almost double the times indicated. item not reviewed by moderator and published
This was a true disaster! The temperature was too high and the brown sugar burned before the chicken was cooked. I followed the recipe and was extremely disappointed with the results. item not reviewed by moderator and published
Great and simple recipe! I don't have cumin seeds and they weren't needed at all. The sauce is so good I wish I'd made more of it. This will be in our regular recipe rotation. item not reviewed by moderator and published
The flavors were very good together. I used ground cumin that was nice with the brown sugar. I agree with one of the other reviews that mentions turning the temperature down once you add the chicken. Also the chicken breasts that we use are very large so we split them horizonally and its more then enough chicken. Add a side vegetable or salad and your're good to go. item not reviewed by moderator and published
The temperature/time for baking the potatoes would be correct. The temperature for heating the olive oil in the small saute pan, before adding the garlic, should be lowered, as the finely chopped garlic will burn quickly at medium heat in that 2 minutes. The oven temperature should be lowered to about 350 as the olive oil/garlic mixture burns at that high heat over the 20 minutes. Would have to bake this slightly longer at that temperature. But this would beat having to open all the house windows and putting the exhaust fan on high to be rid of the burned garlic odor. The chicken prepared as per recipe was very tender. I think you can have similar results in a more friendly way. I would consider placing the chicken in it's own pan as the flavors did not particularily enhance the potatoes, but was good on the chicken. I did not add cumin seeds. None the less, the temperatures this recipe need to be adjusted. item not reviewed by moderator and published
This was very good. I wasn't sure about the cumin flavor with brown sugar, but it works well. It is an easy meal to put together and toss a salad to go with. item not reviewed by moderator and published
Drumsticks will take longer to cook than the breast. item not reviewed by moderator and published
Thanks for sharing! I was concerned about the doneness of chicken. item not reviewed by moderator and published
did you have the baking dish in the oven covered? what did you do with the onions exactly??? item not reviewed by moderator and published
did you have the baking dish in the oven covered? item not reviewed by moderator and published
did you have the baking dish in the oven covered? Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/garlic-chicken-and-potatoes-recipe.html?oc=linkback item not reviewed by moderator and published

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