Sweet-and-Spiced Chicken

Birk suggested chicken. I couldn't decide how to flavor it. I turned to Pinterest. This is what I adapted from what I found.

With oven potatoes - with onion thrown in this time! - and peas... and red wine.

Sweet-and-Spiced Chicken

Ingredients
Chicken breasts (I actually bought the tenderloins because I wanted them to bake faster)
Light brown sugar (about 2 Tbsp)
Cumin (1 tsp)
Paprika (1 tsp)
Garlic powder (1 tsp)
Onion powder/flakes (ours is dried minced onion) (1 tsp)
Oregano, dried (1 tsp)

Equipment
Oven, bowl for dredging, baking sheet with a rim

Instructions
Preheat the oven to 425F. Line your rimmed baking sheet with foil (trust me on this one) and spray it with Pam or your favorite equivalent. Wash and pat dry your chicken. In a bowl, mix together the sugar and your spices. Break up the brown sugar so that it's more powdery than it is clumpy. Dredge your chicken pieces in the mixture and lay them on the baking sheet. Bake for about 20 minutes if you're using chicken breasts; 12 if they're tenderloins. (Obviously check them for doneness.) The brown sugar will burn, but mine didn't burn ON the chicken... it sort of ran off and made a puddle shape outlined with burnt sugar, but there wasn't an iota of burnt sugar on the chicken. So maybe turn on a fan or something before you take it out of the oven, if you have a super-sensitive smoke alarm like ours.

Yields
Well, how much chicken did you use? Scalable.

Total time
This took about 30 minutes, what with preheating and baking. (Prep takes less time than the preheating.)

Cleanup rating 1/5
If you don't use the foil and the spray, you'll have a 6/5 on cleanup. But with the foil, all the cleanup you need is to throw away the foil and dump out the remainder of your sugar/spice mixture (you put raw chicken in it, don't you dare use it for anything else).

Difficulty rating  3/10
Dredging the chicken and getting it evenly coated when you aren't using a sticking agent like a beaten egg can be tricky (make sure the spices don't settle in the bowl and hide under the sugar) and you have to get the timing right on removing it from the oven (chicken needs to be done, but sugar shouldn't be too burnt) but it's pretty straightforward. If you get chicken cut the way you like it, you don't even need a knife.

Flavor rating 7/10
Yum! It was different, and I think I could probably tweak the spices a little bit, but overall, quite good.