Oven Roasted Chicken & potatoes

Preheat the oven to 375 degrees Fahrenheit.

Under cold water, wash the potatoes. Pat dry, and peel any damaged skin.

Cut the potatoes and onions into quarters, and add into a large baking dish. Season with 1 tbsp of cooking oil, onion powder, garlic powder, Chile Pepper Spice Rub, salt and pepper. Mix thoroughly and place nicely in the pan for the bird to rest on top for baking.

Rinse the chicken under cold water and pat dry. Place skin side up on the bed of potatoes/onions, and thoroughly coat the bird with oil.

Season with 1 tbsp of Chile Pepper Spice Rub, onion powder, garlic powder, salt and pepper to taste.

Place pan in the oven and bake for 1.5 - 2 hrs. or until the bird has reached 165 degrees fahrenheit internal. Check with a thermometer at the 1 hr mark to see where the temp is sitting at.

Once cooked, remove the bird from the pan and rest for 15-20 mins before slicing.

For extra crispy potatoes: Place the pan of onions and potatoes (without the bird) back into the oven at 375 degrees fahrenheit for another 30 mins to 1 hr or until your desired crispiness level.

Remove from the oven and serve with your sliced bird. The dish pairs well with a nice side of broccoli or any other vegetable dish.