1. Preheat oven to 400°F. Line large shallow roasting pan with foil; spray foil with no stick cooking spray.
2. Mix chipotle chile pepper, oregano, paprika, cumin, garlic powder and sea salt. Toss potatoes with oil and 1 teaspoon of the spice mixture in large bowl. Spread potatoes on half of the baking pan.
3. Mix brown sugar with remaining spice mixture. Rub onto chicken pieces, including under the skin. Arrange chicken, skin side up, on other half of baking pan. Loosely cover with foil.
4. Bake 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until chicken is cooked through and potatoes are tender. Garnish with cilantro.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
