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Chipotle Roasted Chicken with Potatoes




Source of Recipe


Source: McCormick®


List of Ingredients




1 1/2 teaspoons McCormick Gourmet Collection Chipotle Chile Pepper

1 teaspoon McCormick Gourmet Collection Paprika

1 teaspoon McCormick Gourmet Collection Oregano Leaves

1 teaspoon McCormick Gourmet Collection Garlic Salt

1/2 teaspoon McCormick Gourmet Collection Ground Cumin

1 1/2 pounds small (1 1/2 to 2-inch) red or white potatoes, quartered

1 tablespoon vegetable oil

2 teaspoons brown sugar

1 whole (3 to 3 1/2 pound) chicken, quartered

1 tablespoon chopped fresh cilantro



Recipe



Preheat oven to 400 degrees F. Combine chipotle chile pepper, paprika, oregano, garlic salt and cumin. In large bowl, toss potatoes with oil and 1 teaspoon of the spice mixture. Mix brown sugar with remaining spice mixture; set aside.


Line jellyroll pan 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 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until meat thermometer inserted in chicken thigh registers 180 degrees F and potatoes are tender. Garnish with cilantro.