The Old Black Pot

I have poo, poo'd the idea of having seperate pots for sweet and salty dishes but last night's meal has helped me see the light! Previously I baked cinnamon rolls in my 10 inch oven (see below post) then last night I baked chicken breasts with green chili, onion and garlic. This dish had a very strange taste...I mean it's edible but where is the "Spanish" flavor. I doctored it with cumin, oregano, garlic salt and yet there persisted an oddly sweet taste. Perhaps this dilema can be solved by using foil as a barrier for sweet dishes. I'll update this after I experiment a bit more.