Roasted Chicken and Potatoes with Ancho Enchilada Sauce

This one is fairly simple. But you'll love it.

Potatoes:
- 6 small red potatoes
- 3 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 teas garlic powder
- 1 teas thyme
- 1 teas onion powder
- s/p heavily

Cut potatoes in small squares, add to a baking dish, and spread them out as best as possible. Add spice mix evenly throughout. Add oil, and get your hands messy. Mix all of the oil and spice with the potatoes to make sure each potatoe slice is covered. Add to the oven at 425 degrees for 45 min, or until roasted to a nice light brown color.

Chicken - 3 chicken thighs. 3 tbsp New Mexican Spice mix, 2 tbsp olive oil. Rub the oil and spice on the chicken. Sear in a pan for 2-3 minutes per side, then add to the 425 degree oven for 25 minutes.

Sauce: Ancho Enchilada Sauce