Roasted Chicken with Pumpkin Seed Salsa

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   Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl.

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   Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet.

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   Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.

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   2.

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   Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes.

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   Cool and coarsely chop.

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   Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.

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   3.

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    Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

* Per serving · 4 servings · Values may vary.