Garlic Chicken and Potatoes

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i made this for the first time tonight and it is so delicious. i love the kick to it.

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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!

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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.

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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!

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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.

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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?

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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.

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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.

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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.

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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.