Chipotle Roasted Chicken with Potatoes recipe

4 servings

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 (3 pound) chicken, quartered

1 tablespoon chopped fresh cilantro

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.