Baked chicken with hot peppers and pumpkin seeds

Ingredients:

• 1 chicken weighing 2.3 kg, cut into pieces (cut the breast in half if it is large)
• 4 tbsp. l. olive oil
• 2.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 Fresno pepper, seeded (optional) and finely diced
• 1/4 small red onion, finely diced
• 1 cup shelled pumpkin seeds
• 0.5 cup fresh cilantro leaves
• 1 tbsp freshly squeezed lime juice
• For serving: Mexican rice or black beans

Preparation:

1. Preheat oven to 220°C. In a small bowl, combine 2 tablespoons olive oil, cumin, coriander, 2 teaspoons coarse salt, and 1 teaspoon black pepper. Rub the chicken pieces with the herb oil and place on a foil-lined rimmed baking sheet.
2. Roast in the oven until the chicken is browned and crisp and a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), about 45 minutes.
3. Meanwhile, toast the pumpkin seeds in a large, dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop them. Transfer to a bowl, add the cilantro, lime juice, chili pepper, onion, the remaining 2 tablespoons olive oil, and 3/4 teaspoon salt, and toss to combine.
4. Arrange the chicken pieces on a serving platter and serve with the salsa in a separate bowl and a side of Mexican rice and black beans.