Gourmet May 2005 The chili powder used here can be found in most supermarkets and is made from a blend of spices — it is much milder than pure chile powder from New Mexico, which is very hot. These chicken legs pair nicely with the succotash . Yield: Makes 4 servings Active Time: 10 min Total Time: 45 min 2 tablespoons chili powder (not pure chile powder) 1 tablespoon mild honey 1 tablespoon fresh lime juice 1 teaspoon salt 1/2 teaspoon black pepper 4 whole chicken legs (2 lb), thighs and drumsticks separated Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan. Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely. Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.