- 2 skinless, boneless chicken breasts
- 1 pound small red-skinned potatoes, quartered
- 1/2 pound baby carrots
- 1 small yellow onion, chopped roughly
- 3 tbsp olive oil
- 1/2 tsp cumin seeds
- Kosher salt and black pepper
- 1 or 2 cloves garlic, finely chopped
- 2 tbsp packed light brown sugar
- 1 tbsp lemon juice
- Pinch of red pepper flakes
- 2 tbsp chopped parsley
- Position a rack in the lower third of the oven and preheat to 425° F.
- Place chicken in large roasting pan. Season lightly with salt and pepper
- In large bowl, toss the potatoes, carrots and onion with 1 tablespoon olive oil, the cumin seeds, 3/4 tsp salt, and pepper to taste.
- Spread vegetables in pan and bake about 20 minutes.
- Meanwhile, heat remaining 2 tbsp olive oil in a small skillet over medium-low 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.
- After vegetables baked 20 minutes, push them to the sides, place chicken in center, and drizzle garlic mixture over the chicken.
- Bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
- Add the parsley and toss with the vegetables.