4 boneless, skinless chicken
breast halves
4 boneless, skinless chicken thighs
1/2 teaspoon ground allspice
2 1/2 teaspoons salt, divided use
1/2 teaspoon ground cumin
1/3 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/3 cup olive oil
1 1/2 pounds baking potatoes, peeled and cut in 1/2-inch circles
4 cloves garlic, minced
1/2 cup fresh lemon juice
4 tablespoons grated Romano cheese
In medium bowl, place
allspice, 1 1/2 teaspoons of the salt, cumin, cinnamon, sugar
and olive oil; stir to mix well. Add chicken and marinate 15
minutes.
Boil potatoes in water
to cover and remaining 1 teaspoon salt about 10 minutes or until
tender but not soft; drain.
In large baking pan, place
chicken in single layer and bake in 425°F. oven for 20 minutes.
Remove chicken from oven
and arrange potato rings between pieces.
In small dish, mix together
garlic and lemon juice; pour over chicken and potatoes. Return
to oven and bake an additional 12 minutes.
Sprinkle with cheese and
return to oven until cheese melts.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Emad Saleh, Fayetteville, AR