1
Adjust rack to middle position and preheat oven to 425 degrees.
Pat chicken* dry with paper towels; season all over with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper.
In a small bowl, whisk together tomato paste, Tex-Mex paste, and ¼ cup water (½ cup for 4 servings).
Transfer chicken and sauce to 1 aluminum tray (divide between 2 trays for 4); flip chicken to coat both sides.
Roast on middle rack until chicken is cooked through, 22-28 minutes.