Very easy to make and flavorful. I was a little afraid of the amount of chipotle used so cut back a bit. Next time I will use all of it. The potatoes had a wonderful flavor.

Excellent! I didn't have chipotle chile pepper on hand, so I used 1tsp of chili powder and 1/2tsp red pepper in its place. I also skipped the garnish. Turned out fantastic! My family loved it.

I made this without the potatoes and it was very good.

This was very yummy! I cooked the potatoes for about 40 minutes before adding the chicken. Next I added the seasoned skinless boneless breasts and cooked for an additional 30 minutes. Very easy.

I just made the chicken (used bone-in thighs). I cut back a bit on the Chipotle powder but followed the recipe otherwise. It was still way too spicy for me, but Husband loved it. Served it with plain white rice, and a pinto bean dish. Good stuff. Thanks!

The potatoes turned out good, but the chicken ended up being way too spicy. I like spicy foods, but this was too much. Next time I will cut down on the chiptole seasoning maybe by about half.

roasted at 375 degrees for about 100 minutes.

I use this recipe all the time with a whole chicken. It always tastes great and the leftovers make excellent enchiladas!

This was something new to us and we will surley enjoy it again.

Overall, a good recipe but if you don't like it spicy, cut back on the chipotle pepper. We grilled the chicken and roasted the potatoes and it turned out great. Also, red potatoes work better than white.

Pretty quick and decent....I cut the potatoes up about 1 inch cubed and used boneless, skinless chicken breasts. Only took 35 baking time. I left it covered w/ the foil the whole time. I also used garlic powder insted of garlic salt....was great!

Much better when prepared using 5 chicken thighs trimmed of most of the skin. Don't forget to season under the skin! I make 8 small white potatoes cubed and microwaved for 15 minutes before adding the spices. I use about 2/3 of the seasoning on the potatoes and the rest(after adding the brown sugar) on the chicken. Then bake altogether (it usually takes about 55 minutes) and it comes out delicious.

My family isn't big on chicken but we ate everything I made the first night!

I used canned chipotle in adobo sauce; mixed the sauce with the dry spices and rubbed it on the chicken then stuffed the whole peppers under the skin before roasting to get more flavor. I also found it helpful to keep the the chicken and potatoes covered with foil about 3/4 of the way through the cooking time to prevent burning. My husband and I like our chicken with a little zing to it and this is an easy way to spice it up.

I was not impressed with the flavor. It is not a recipe I could recommend.

We really didn't love this. I used chicken breasts and didn't make the potatoes.

I found whole, dried chipotle chiles which I ground myself; it is essential chipotles are used in this recipe. This makes a delicious, moist chicken that is so super easy. It's the perfect amount of spice balanced with a little sweet.

We really liked this dish, including my 13 month old daughter. I did cut back on the chile pepper (to 1 t.) and I used boneless/skinless breasts (all I had in the freezer). A keeper!

My husband is not a fan of chicken but this he rated highly. I used 3 boneless/skinless chicken breasts and separated the chicken and potatoes for roasting by foil. I did not add the fresh cilantro at the end. It was delicious and is a definite keeper recipe. Thank you!

I made some changes to this, since we are not huge fans of whole chickens. I covered and roasted just the potatoes for 40 minutes. I then used the rub on four chicken breasts which I browned for two minutes per side, then I added them to the pan with the potatoes for another 25 minutes. It was delicious and very spicy!