• 4servings
  • 70minutes
  • 549calories

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Ingredients Jump to Instructions ↓

  1. 1 whole(s) chicken , about 3 1/2 lbs. 2 teaspoon(s) chili powder

  2. 1 teaspoon(s) (ground) cumin

  3. 1 teaspoon(s) paprika

  4. 1 teaspoon(s) sugar

  5. 1/4 teaspoon(s) cayenne pepper

  6. 3/4 teaspoon(s) salt

  7. 2 medium red onions , cut into 1-inch wedges

  8. 1 pound(s) red potatoes , cut into 1-inch chunks

  9. 1 pint(s) cherry tomatoes

  10. 1 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450ºF. Rinse chicken inside and out with cold running water; pat dry with paper towels.

  2. In a cup, combine chili powder, cumin, paprika, sugar, cayenne and 1⁄2 tsp. salt. In a large roasting pan, toss the onions, potatoes and tomatoes with the olive oil and the remaining 1⁄4 tsp. salt until coated. Push vegetables to the sides of the pan.

  3. Rub spice mixture all over chicken. Place chicken, breast side up, on a small rack in the center of roasting pan. Cover pan loosely with foil and roast 30 minutes.

  4. Remove foil; roast chicken 30 minutes longer, or until a meat thermometer inserted in the thickest part of the thigh reaches 175ºF and the juices run clear when thigh is pierced with a knife. Let stand 10 minutes on cutting board before carving. Meanwhile, remove rack from roasting pan; skim and discard fat from pan drippings. Serve chicken and vegetables drizzled with pan juices.


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