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Quick Roasted Chicken with Chipotle Spice Rub

Of all the quick-n-easy meals I've been posting lately, this Quick Roasted Chicken is the easiest! Or laziest, however you want to look at it :)

Ingredients

Quantities are shown as originally provided.

1
Start by rinsing and chopping up your veggies. There is leeway on the veggies so feel free to use what you have available. I chopped up: 1 potato, 2 carrots, 1/2 onion, and 1 Poblano chile. Add a glug of olive oil to your roasting dish and toss the veggies in it, then give them a sprinkling of salt and pepper.
2
There's also leeway on the spice rub, so feel free to use chile powder if that's what you have available. For this batch I used: 1 tablespoon adobo sauce from a can of chipotles, 1/4 teaspoon Mexican oregano, 1/4 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons olive oil. Combine well.
3
Coat your chicken thoroughly with the spice rub -- I like to use my fingers to ensure some of the mixture gets inside the skin.
4
Place the chicken on top of the veggies. Roast everything for 30-45 minutes at 400F, depending on the cut of chicken. When the inside temp of the chicken registers 160F it's done. Note: I used a bone-in chicken breast and it took 45 minutes to roast.
5
Remove the roasting dish from the oven and let the chicken rest for a few minutes.
6
Serve immediately! Each plate gets a pile of veggies and plenty of the spice-rubbed roasted chicken. Enjoy!