6 pieces chicken, bone-in, skin on
Kosher salt and coarse-ground black pepper
Ancho chile powder
2 fresh limes
1 jar sliced jalapeño chiles (12 oz.) — drained
Chopped fresh cilantro
Preheat oven to 400 degrees; spray a 13x9x2 baking pan with PAM. Wash chicken under cold running water; pat dry with paper towels.
Season chicken on both sides with salt, pepper and ancho chile powder; place in prepared baking pan. Drizzle olive oil over chicken; squeeze juice from 1 of the limes over; Sprinkle sliced chiles evenly over chicken; top with slices of the second lime.
Bake 45 minutes or until cooked through.
Serve garnished with chopped fresh cilantro, with warm tortillas and rice. Chile-lime sauce from the pan may be served on the side if desired.
Wilton Recipe Right 9×13 Oblong Pan with Cover