Mole Spice Rubbed Roasted Chicken with Root Vegetables

Preheat oven to 400°F (200°C).

In a small bowl, combine all the mole spice rub ingredients: chili powder, cocoa powder, cumin, coriander, cinnamon, garlic powder, onion powder, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper.

Pat the chicken dry with paper towels. This helps the skin crisp up.

Rub the chicken all over with 2 tablespoons of olive oil, then generously coat it with the mole spice rub, making sure to get some under the skin of the breast.

In a large bowl, toss the carrots, parsnips, and potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper.

Arrange the root vegetables in a single layer in a large roasting pan.

Place the chicken on top of the vegetables in the roasting pan.

Roast in the preheated oven for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced in the thickest part of the thigh with a meat thermometer and registers 165°F (74°C). The vegetables should be tender.

If the chicken skin is browning too quickly, tent it loosely with foil during the last 15-20 minutes of cooking.

Remove the chicken and vegetables from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Optional: Deglaze the roasting pan with chicken broth. Place the roasting pan on the stove top over medium high heat and add chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until slightly reduced and use as a gravy.