One of my favorite, easy recipes is this Baked Cumin Chicken and Potatoes. It will be hard determine if your favorite part of this dish is the juicy chicken flavored with earthy cumin, the tender potatoes, or the sweet carrots. Don’t worry, you don’t have to choose! These three ingredients come together beautifully to make a great dinner.
It takes only 10 minutes to prepare this recipe and a single sheet pan. Just toss everything together, put it in the oven, and let the oven do its magic.
Easy and Delicious!
This Baked Chicken and Potatoes recipe makes it easy for you to deliver the comfort food your family craves. It is made with flavorful, succulent, tender chicken breasts and cubed potatoes and carrots marinated in a garlicky lemony tomato sauce with a touch of cumin and paprika.
This recipe requires almost no effort on your part. The only work you need to do is to cut up some chicken breasts, potatoes, and carrots and toss them in a mixture of garlic, yogurt, olive oil, tomato sauce, cumin, paprika, and salt. It’s ready for the table in less than an hour, with little cleanup too!
Moist and Juicy
What You Will Need
Chicken. To make this recipe you will need boneless, skinless chicken breasts cut in half.
Veggies. You will need potatoes and carrots. Cut your potatoes and carrots into similar size cubes.
Yogurt. Plain, unstrained yogurt is best. If you don’t have plain yogurt on hand, you can use Greek yogurt, but since it contains less moist, you might have to loosen it a little bit with some vinegar or lemon juice.
Tomato sauce. Tomato sauce adds flavor and color to the chicken breasts.
Garlic. Garlic adds an amazing flavor to baked chicken breasts.
Lemon Juice. Lemon juice helps keep the chicken juicy inside and adds a zesty flavor.
Spices. You will need cumin and paprika. Cumin offers a deep nutty flavor and a warming aroma to this dish, and paprika adds a vivid red color that brightens it up.
Olive Oil. Adding some olive oil to chicken before baking helps add moisture to the chicken and also helps the seasonings stick to the breast.
Why Add Yogurt?
Yogurt tenderizes meat more gently and effectively than traditional marinades. It has two properties that make it an excellent marinade: calcium and lactic acid. They work together to break down the protein in meat and poultry, leaving it very tender and moist.
What can I use instead of yogurt to marinate chicken?
You can use butter milk, coconut milk, butter cream, or mayonnaise as a substitute for yogurt.
A Flavorful Dish that Delivers a Unique Taste
What to Serve with this Baked Cumin Chicken and Potato Recipe?
There are so many side dishes that go great with baked chicken and potatoes. Here are a few suggestions:
Potatoes: Everyone loves chicken and potatoes! You can serve these baked chicken breasts with Creamy Mashed Potatoes.
Vegetables: Boiled and Seasoned Broccoli are a great addition to this dish.
Rice: If you want to keep things simple, serve your chicken with Vermicelli Rice.
Frequently Asked questions (FAQs)
Refrigerate any leftovers in an airtight container with the juices from the pan for up to four days.
You can reheat this dish in a microwave, an air fryer, or in the oven at 300 F for 10 minutes.
Sure! Feel free to customize this dish with whatever vegetables you have on hand.
It’s better to cover the baking dish with aluminum foil the first 30 minutes. Then, remove the aluminum foil and let it bake for another 30 minutes. This way, the chicken breasts remain tender and juicy.
Cumin adds depth to any dish .It is rich and hearty, earthy and warm, with a citrus edge. In recipes where you want the flavor to be evenly distributed, use ground cumin rather than whole cumin seed.
Save this Baked Cumin Chicken and Potatoes Recipe!
Tips and Tricks
To ensure even baking, cut the chicken breasts into the same size.
You can let the chicken sit in the marinade for as little as 30 minutes, or as long as overnight for enhanced flavor.
Cover the baking dish with aluminum foil the first 30 minutes. Then, remove the aluminum foil and let it bake for another 30 minutes. This way, the chicken breasts remain tender and juicy.
It’s better to use ground cumin rather than whole cumin seed so that the flavor disperses evenly.
Taste the marinade before adding the raw chicken in and add more salt if needed.
Baked Cumin Chicken and Potatoes Ingredients
- chicken breast
- plain yogurt or Greek yogurt
- olive oil
- lemon juice
- garlic cloves/ minced
- potatoes/ peeled and cubed
- carrots/ peeled and cubed
- tomato paste
Steps to Prep Baked Chicken Breasts and Potatoes with Cumin
In a bowl add the yogurt, olive oil, lemon juice, tomato paste, garlic, paprika, and cumin. Mix well.
Cut the chicken breasts in half then place them into the marinade. Mix until chicken is well coated.
Place the chicken in a medium baking dish (9×11) then place cubed potatoes and carrots. You can let the veggies coat in the marinade as well for flavor.
Cover with aluminum foil and bake at 450F for a half an hour, then remove the aluminum foil and bake at 250F for another half an hour.
Enjoy with a side of rice and salad. Perfect for meal preps.
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OTHER RECIPES YOU WILL ENJOY
- Creamy Brown Lentil Dahl (Vegan & Gluten-Free)
- Crispy Air-Fried Sweet Potato Fries
- The Supreme Vegan Black Bean Burger
- Easy Stuffed Cabbage (Malfoof)
- Carrot and Sweet Potato Thai Soup
- Easy Fresh Guacamole Recipe
- Spicy Potato and Cilantro (Batata Harra)
- Pea and Carrot Stew (Bazella w Roz)
- Muhammara (Roasted Red Pepper and Walnut Dip)
- Smooth Vegan Hummus Recipe
Baked Cumin Chicken and Potatoes
- 2 ½ lbs chicken breast
- 1 cup plain yogurt or greek yogurt
- ¼ cup olive oil
- ¼ cup lemon juice
- 5-7 garlic cloves minced
- 1 tablespoon cumin
- 1 teaspoon paprika
- 3 potatoes peeled and cubed
- 3 carrots peeled and cubed
- 1 tablespoon tomato paste
- In a bowl add the yogurt, olive oil, lemon juice, tomato paste, garlic, paprika, and cumin. Mix well.
- Cut the chicken breasts in half then place them into the marinade. Mix until chicken is well coated.
- Place the chicken in a medium baking dish (9×11) then place cubed potatoes and carrots. You can let the veggies coat in the marinade as well for flavor.
- Cover with aluminum foil and bake at 450F for a half an hour, then remove the aluminum foil and bake at 250F for another half an hour.
- Enjoy with a side of rice and salad. Perfect for meal preps