Yet another simple dinner for Kramer and me. I’ve always got a chicken breast or two in the fridge, and I’ve definitely always got potatoes on hand, so this was a no-brainer for me. The marinade for the chicken was surprising and really tasty. It consisted of lemon juice, honey, cumin, and red pepper flakes because I felt like it needed some spice. I loved the use of honey, though. It’s so much more interesting and flavorful than just using sugar. The potatoes, well, they were fabulous, but potatoes are always a crowd pleaser, right? The spice mix that I used it really versatile and you can add or subtract, depending on what you’ve got in the cupboard. This is a very easy and very filling dinner, so go ahead and give it a try!
Wash your potatoes well and cut them up into bite-sized pieces.
Toss them in the olive oil, salt, pepper, red pepper flakes, chili powder, cumin, and garlic powder. Bake at 450 degrees F for 40-50 minutes, tossing them halfway through, until golden and crispy.
Pound or slice your chicken breasts in half (I did this because the one I was using was huge) and place them in a baggie or a Tupperware container with the marinade. Let the chicken marinate for about 10 minutes.
Place the chicken on a lined or greased baking sheet and bake on the lower rack of your oven (while the potatoes bake on the top rack) for 20 minutes, flipping them halfway through. You can also grill them if you like. I would have preferred to do this but Kramer wasn’t home yet and he’s the grill man.
When the potatoes are crisp and the chicken is cooked through, serve and enjoy!
- 5 small-ish sized potatoes (more or less, depending on their size)
- 1-2 tablespoons olive oil (enough to coat the potatoes)
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 boneless, skinless chicken breasts
- juice of ½ lime or lemon (about 1 tablespoon - I used lemon)
- 1 tablespoon honey or agave nectar (I used honey)
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
- 1 tablespoon chopped fresh cilantro or parsley (1 teaspoon if using dried herbs, like I did)
- 2 tablespoons olive oil
- Preheat your oven to 450 degrees F. Wash your potatoes well and cut into bite-sized pieces. Toss with the olive oil, cumin, red pepper flakes, garlic powder, paprika, salt, and pepper (you can adjust the seasoning depending on what you've got in the cupboard).
- Place the potatoes on a greased and lined baking sheet and bake for 40-50 minutes until golden and crispy.
- While the potatoes are cooking, pound the chicken breast halves to uniform ⅜"-1/2" thickness between two sheets of wax paper (this helps prevent the spread of salmonella, and keeps the kitchen cleaner in general), or slice the breasts in half, which is what I did because they were so thick.
- Mix the marinade, and coat the chicken well on each side, and allow to sit for 5-10minutes. Do not allow the chicken to sit much longer than that, as the acidity of the lime/lemon can degrade the meat if left too long.
- Place on a greased and lined baking sheet. Bake for 20 minutes on the lower rack of your oven at 450 degrees F while the potatoes cook (or on the middle rack of your oven at 375 degrees F for 20-30 minutes), flipping halfway through. You can also grill them, if you like.
- Serve the chicken with the potatoes and enjoy! Serves 2 if using regular sized chicken breasts or serves 4 if using large breasts that you cut in half.