This version of a traditional Mexican chicken dish embraces ingredients grown for centuries in the southwestern U.S. Serve with quickly sautéed vegetables that define the heart of indigenous farming—sustainable rotating crops that include corn (maize), squashes, hot chiles, and beans. Adding chicken moves this menu up the food chain, providing high quality and diverse nutrition.
Heat oven to 375°F. Season chicken with salt and pepper. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Cook chicken, skin side down, about 5 minutes or until golden brown. Turn chicken over; transfer to oven. Roast 15 minutes longer or until no longer pink near bone. Cook to internal temp of 165°F.
Heat a large shallow pan over medium heat. Add pumpkin seeds to pan; toast for about 5 minutes or just until puffed and fragrant. Cool. Reserve ¼ cup for garnish.
Pour remaining 1 cup pumpkin seeds into a blender or small food processor. Add the tomatillos, onion, garlic, chiles, cilantro, and epazote. Pour in 1 cup broth; process until smooth.
Heat remaining 2 tablespoons oil in large shallow pan over medium-high heat. Pour puréed sauce into pan; cook, stirring constantly 10 minutes or until thickened. Stir in 2 cups broth; reduce heat to medium-low and simmer uncovered about 20 minutes. Season well with salt and pepper; thin with more broth if the sauce is too thick.
Serve roasted chicken with sauce over hot cooked rice, sprinkled with toasted pumpkin seeds and a handful of fresh cilantro sprigs and lime wedges.