Ancho-Orange Chicken & Veggie Jumble

• To bowl with orange juice, stir in garlic, half the orange zest, half the lime zest, half the ancho chili powder, and ¾ tsp Mexican Spice Blend (all the ancho chili powder and 1 ½ tsp Mexican Spice Blend for 4 servings). Add a large drizzle of olive oil and juice from half the lime; season with salt and pepper. Stir to combine. (Save remaining Mexican Spice Blend for another use.)

• Toss potatoes, onion, carrots, and scallion whites on a baking sheet with a large drizzle of oil, salt, and pepper. Arrange in a single layer, leaving an open space in the center (for 4 servings, arrange veggies across entire sheet). • Pat chicken* dry with paper towels and season all over with salt and pepper. Place chicken, skin side up, between veggies (for 4, place chicken on a second baking sheet). Pour most of the marinade (save about 1-2 TBSP for use in the next step) over chicken and rub all over (including the underside) to evenly coat. • Roast on top rack until chicken is almost cooked through, 30-40 minutes (you'll add rest of marinade then). (For 4, roast chicken on top rack and veggies on middle rack, swapping rack positions halfway through.) TIP: If chicken is browning too quickly, cover loosely with aluminum foil.

• When chicken and veggies have roasted 30-40 minutes, remove sheet from oven. Carefully pour remaining marinade over chicken, turning to coat. Return to top rack and roast until chicken is cooked through and veggies are tender, 5 minutes more. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK! • Remove from oven and let rest at least 5 minutes.

• While chicken and veggies roast, in a second small bowl, combine sour cream, remaining lime zest, juice from remaining lime, and a pinch of orange zest; season with salt. Add water 1 tsp at a time until mixture reaches drizzling consistency.