本文发表在 rolia.net 枫下论坛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 (3 pound) chicken, quartered
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.更多精彩文章及讨论，请光临枫下论坛 rolia.net