Chicken Chipotle

• 1 Poulos whole chicken, quartered, (we will quarter the whole chicken for you)
• 1 1/2 teaspoons Chipotle Chile Pepper
• 1 teaspoon Paprika
• 1 teaspoon Oregano Leaves
• 1 teaspoon Garlic Salt
• 1/2 teaspoon 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 tablespoon chopped fresh cilantro

DIRECTIONS:

1. 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.
2. 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.
3. 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.