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This is a very yummmy recipe and quick/easy.
1 1/2 tsp Chipotle Chile Pepper
1 tsp Paprika
1 tsp Oregano Leaves
1tsp Garlic Salt
1/2 tsp Ground Cumin
Quartered Potatoes (I use about 5 or so)
1 tbsp Oil
2 tsp Brown Sugar
1 Chicken, quartered
Preheat oven to 400F. Mix together chipotle, paprika, oregano, garlic salt and cumin. In large bowl, toss potatoes with oil and 1 tsp of the spice mixture. Mix brown sugar in with remaining spice mixture and set aside.
Line jellyroll pan with foil and spray with nonstick cooking spray. Rub chicken pieces on both sides with remaining spice mixture. Arrange chicken skin side up on half of the baking pan.
Place the potatoes on the other half of the pan in a single layer. Cover loosely with foil and bake for 40 minutes. Remove foil and turn potatoes. Bake, uncovered, for another 20 minutes or longer until chicken has reached 180 and potatoes are tender...
So so good!
1 1/2 tsp Chipotle Chile Pepper
1 tsp Paprika
1 tsp Oregano Leaves
1tsp Garlic Salt
1/2 tsp Ground Cumin
Quartered Potatoes (I use about 5 or so)
1 tbsp Oil
2 tsp Brown Sugar
1 Chicken, quartered
Preheat oven to 400F. Mix together chipotle, paprika, oregano, garlic salt and cumin. In large bowl, toss potatoes with oil and 1 tsp of the spice mixture. Mix brown sugar in with remaining spice mixture and set aside.
Line jellyroll pan with foil and spray with nonstick cooking spray. Rub chicken pieces on both sides with remaining spice mixture. Arrange chicken skin side up on half of the baking pan.
Place the potatoes on the other half of the pan in a single layer. Cover loosely with foil and bake for 40 minutes. Remove foil and turn potatoes. Bake, uncovered, for another 20 minutes or longer until chicken has reached 180 and potatoes are tender...
So so good!
