Red Chile Roast Chicken (or Cauliflower) - Rick Bayless

Ingredients

• 4 garlic cloves, peeled
• A scant 1/4 cup pure ancho chile powder, pure guajillo chile powder or a combination of the two (available in Mexican groceries, well stocked supermarkets and online)
• 1/4 teaspoon ground cinnamon, preferably Mexican canela
• 1/4 teaspoon black pepper
• A big pinch ground cumin
• 1/2 teaspoon dried oregano, preferably Mexican
• 2 tablespoons apple cider vinegar
• Salt
• 2 large bone-in, skin-on chicken breast halves
• 4 large bone-in, skin-on chicken thighs OR replace chicken with a small (2-pound) head of cauliflower, core cut out, florets broken or cut into 1-inch pieces with little stem
• 1 1/2 pounds (about 10) red- or white-skin boiling potatoes (choose small ones, about 1 inch across; if yours are larger, cut them in half)
• A couple tablespoons olive oil
• 2 tablespoons honey, agave nectar or brown sugar
• About 1 cup Roasted Tomatillo Salsa for serving, optional