INGREDIENTS
4
chicken breasts (bone-in, skin on)
6
potatoes (Yukon Gold or red-skinned are best)
1 tsp
Kosher salt
1 tsp
cumin
1 tsp
dry thyme
1 tsp
paprika
1 tsp
chili powder
1 clove
garlic (crushed minced)
2 tbsp
olive oil
2 tbsp
rice wine vinegar