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.
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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.
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