Baked Cumin Chicken and Potatoes
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.
Servings: 4
Ingredients
- 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
Instructions
- 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 (9x11) 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
Video
Notes
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.
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.