Mariel here. I first spotted this Latin Spice Chicken on Always Order Dessert. The crisp, russet-colored skin left my keyboard covered in drool, and since roasting a chicken is one of the easiest ways to keep everybody fed without spending hours in the kitchen, I love finding new ways to dress it up. I was a bit worried at first that the “exotic” blend of spices would be too much for my 8-month old, but I happily discovered that he has a flair for the fragrant. He gobbled this up with the same verve he usually reserves for blueberries.

I’ve now made this twice and I found that it pairs beautifully with Chimichurri-slathered potatoes (click here for the recipe). Simply toss a few quartered tubers in with the chicken and roast away; just wait until the tots are cooked before dressing them with the ‘churri, otherwise the flavor withers a bit with the heat.