1 3pound roaster chicken, cut into 8 pieces
¼ cup olive oil
2 tablespoons minced garlic
2 tablespoons paprika
1 tablespoon chile powder
1 tablespoon ground cumin
2 teaspoons freshly ground black pepper
2 tablespoons kosher salt
½ pound of fingerling potatoes, rinsed
4 ounces diced pancetta
Zest of 1 lemon mixed with ¼ cup chopped flat leaf parsley
In a large bowl coat the chicken with the oil and spices. Let marinate for at least 2 hours.
Preheat oven to 350˚.
Mix the potatoes and pancetta into the chicken and place everything into a roasting pan and bake for 45 minutes. Remove the chicken and potatoes from the oven and transfer to a warm serving platter.
Garnish with a generous sprinkling of the zest and parsley mixture.