Roasted Chicken with Pepita, Ancho Chile and Lemon Honey Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or oven-safe skillet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Pat the chicken thighs dry with paper towels. In a large bowl, mix the lemon juice, 1 tablespoon honey, 1 tablespoon olive oil, half of the garlic, cumin, smoked paprika, 1 teaspoon salt, and black pepper. Add the chicken and coat it well in the mixture.

3. 3

   In another bowl, combine the pumpkin seeds with the ground ancho chile, lemon zest, the remaining garlic, 1/4 teaspoon salt, and 1 teaspoon olive oil. Lightly crush the mixture with the bottom of a glass or in a mortar so some seeds break and the crust sticks better.

4. 4

   Place the chicken thighs on the tray skin-side up. Press the pepita mixture onto the top of each piece to create an uneven crust.

5. 5

   Roast for 25 minutes at 220 °C / 425 °F. Meanwhile, toss the zucchini and red onion with the remaining teaspoon of olive oil and the rest of the salt.

6. 6

   Remove the tray from the oven, arrange the zucchini and red onion around the chicken, and drizzle the remaining 1 tablespoon honey over the crust on each thigh. Return to the oven and roast for 10 to 12 more minutes at 220 °C / 425 °F, until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F.

7. 7

   Let the chicken rest for 5 minutes out of the oven. Sprinkle the fresh cilantro over the chicken and vegetables before serving.