Mediterranean Roasted Chicken Legs

Toss carrots and onions on a baking sheet with a drizzle of oil, half the spice blend (1 packet), and a large pinch of salt and pepper. Pat chicken dry with a paper towel. Rub all over with a drizzle of oil, then season evenly with salt, pepper, and remaining spice blend. Arrange skinside up on a second baking sheet.

Roast chicken on upper rack and veggies on middle rack until chicken is cooked and veggies are tender, 25-30 minutes. Meanwhile, zest 1 TBSP lemon zest. Halve both lemons; cut one half into four wedges. Trim, then thinly slice scallions, separating greens and whites. Core and chop tomatoes. Mince garlic.

In a small bowl, stir together yogurt, lemon zest, juice from two lemon halves, half the honey (2 packets), and a pinch of za’atar (save the rest for garnish). Season with salt and pepper. Set aside. Once water boils, add orzo to pot. Cook, stirring occasionally, until al dente, about 9 minutes. Reserve ¾ cup pasta cooking water, then drain. Keep orzo in strainer and return empty pot to stove.

Heat 2 TBSP butter and a large drizzle of olive oil in the same pot over medium-low heat. Add scallion whites and tomatoes. Cook, tossing often, until softened, 2-3 minutes. Season with salt and pepper. Add garlic and cook, tossing, until fragrant, about 1 minute. Return orzo to pot along with ⅓ cup pasta cooking water. Stir to combine. (TIP: If mixture seems dry, add more water, a splash at a time, to loosen.) Remove pot from heat.