Chipotle Roasted Chicken with Potatoes

By june

Ingredients

• 1 1/2 tsp chipotle chile pepper
• 1 tsp paprika
• 1 tsp oregano leaves
• 1 tsp garlic salt
• 1/2 tsp ground cumin
• 1 1/2 lbs small red or white potatoes, quartered
• 1 tbsp oil
• 2 tsp brown sugar
• 1 whole (3 to 3 1/2 lb) chicken, quartered

Preparation

Step 1

Preheat oven to 400 degrees. Combine chipotle chile pepper, paprika, oregano, garlic salt and cumin. In large bowl, toss potatoes with oil and 1 teaspooon of the spice mixture.
Mix brown sugar with remaining spice mixture; set aside. Line baking pan with 1 inch sides with aluminum foil and spray with nonstick cooking spray. Rub chicken pieces on both sides with remaining spice mixture, rubbing a little under the skin as well. Arrange chicken, skin side-up, on one half of baking pan.
Arrange potatoes, in single layer, on other half of pan. Loosely cover chicken and potatoes with aluminum foil. Bake for 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until meat thermometer inserted in chicken thigh registers 180 degrees and potatoes are tender. Garnish with fresh cilantro.