I was going through this month’s issue of Food Network’s magazine looking for something easy to make for dinner but yet flavorful and I found this recipe. It looked really easy and yet would have lots of flavor which is what is most important to me. Flavor is the whole key to cooking, many layers of flavor. Without flavor, food will be basically tasteless and nothing! I paired it with some Balsamic and Shallot Green Beans.
Garlic Chicken and Roasted Potatoes
3-4 very large Idaho potatoes (red skin maybe be used as well, as that is what the original recipe called for)
2 tbsp. extra virgin olive
4 large garlic cloves, chopped
2 tbsp. dark or light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch red pepper flakes
3 very large skinless, boneless chicken breasts
2 tbsp. chopped parsley
salt and pepper, to taste
Preheat oven to 350 degrees. To the potatoes add, 1 tbsp. olive oil, salt and pepper, to taste. Mix well. Put into a large baking pan and roast until potatoes are brown, about an hour to an hour and a half. Turning potatoes occasionally.
Meanwhile, in a non-stick skillet heat the other tablespoon of olive oil and saute the garlic over low heat until very light brown, stirring very frequently, about 1-2 minutes. Remove the pan from the heat and stir in the brown sugar, lemon juice and red pepper flakes.
When the potatoes are done, remove from the oven and set aside. Season chicken breasts with salt and pepper and the garlic mixture and add to pan that the potatoes were in or another type of baking pan, and bake until the chicken is done, about 45 minutes to an hour. When chicken is done, remove from the oven and cover the pan with tin foil and let it rest for about 10 minutes. Transfer chicken to a cutting board and slice on the bias. Add parsley to the potatoes and toss. Serve the chicken and potatoes with lemon wedges. Drizzle with the pan juices.