Cumin Chicken & Roasted Tomatoes

Preparation Time: 15 minutes
Cooking Time: 60 minutes -- 1 hour 15 minutes
Served with smashed potatoes smothered in tomatoes, onion, and garlic excess from the baking dish of cumin chicken.

Preheat Oven: 350 degrees F

Ingredients: 1 Whole Chicken (cut-up), 1/2 sweet Vidalia onion (chopped), paprika, garlic powder, seasoning salt, cumin, olive oil, 14.5 oz diced tomatoes w/ basil, garlic & oregano (drained).

Autumn and I used a whole chicken fryer already cut up to save time - rinse thoroughly and place in a baking dish. Cover the chicken in paprika, shake on garlic powder, some seasoning salt, and lightly sprinkle cumin. Next, lightly pour olive oil over the chicken (4-6 tablespoons) and rub in the spices to thoroughly cover the chicken on all sides. Pour the tomatoes over the chicken. Lastly, include the 1/2 cup of chopped sweet onion.

TASTE VARIES...Everyone likes different amounts of salt and garlic so use discretion. Remember, you don't need a lot of cumin - a little goes a long way. When done the chicken should be browned on the top and the tomatoes should be nicely roasted along with the onions. (Timing varies depending on your oven)

Done and ready to eat!