Garlic Chicken and Potatoes

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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.

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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.

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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.