We had a quiet weekend planned, so I roasted a small chicken by simply placing a rub of; garlic, paprika, black pepper, onion powder, and cumin over the chicken and let it rest over night.  The next morning, I sliced onions and red potatoes and placed them under the whole chicken and we roasted it for 1 and a half hours.  My wife did her, always appreciated, red pepper flake roasted chicken.  The chicken(s) were quite lovely later that evening, and the potatoes and onions went along with them quite nicely, to boot.

To match up with the roasted chicken, I took out a Rioja to match the rub on the chicken.

The wine notes follow below:

Ramon Cardova Rioja 2004 – Score: B+
The nose on this bright-colored ruby red wine is filled with cranberry, cloves, coffee. The mouth of this medium bodied wine is soft and starts with fresh raspberry and cherry. The middle is spicy, with integrated tannins. The finish is long with leather, coffee, and vanilla accompaniment.