Step 1

Place the ancho and chipotle chiles in a saucepan, cover with water, and bring to a boil. Reduce the heat to medium and simmer, pushing the chiles down into the water from time to time to submerge, until they soften, 10 to 15 minutes.

Step 2

Remove from the heat and fish out the peppers from the saucepan. Don’t toss the cooking liquid! When they are cool enough to handle, remove the seeds from the chipotles.

Step 3

Heat a small skillet over medium-low heat. Add the cumin seeds and toast, stirring or shaking the pan constantly, until fragrant and very slightly darkened, 45 seconds to 1 minute. Immediately move to a small bowl or plate.

Step 4

Place the chiles in a blender, along with 1/2 cup (120 ml) of their cooking liquid. Add the garlic, cumin seeds, salt, and olive oil and purée until smooth. Scrape into a large bowl and let cool slightly.

Step 5

Add the chicken to the chile-garlic marinade and turn to coat each piece thoroughly. The chicken can be marinated up to 2 days ahead, covered and refrigerated.

Step 6

Preheat the oven to 450°F (230°C).

Step 7

Generously oil a large rimmed baking sheet. Place the chicken skin-side down on the baking sheet and coat with any marinade remaining in the bowl. Sprinkle with a little salt. Roast until the marinade begins to darken and the chicken takes on some color, about 15 minutes.

Step 8

Reduce the temperature to 375°F (190°C), turn the chicken pieces over, and spoon on any marinade and juices from the baking sheet. Pour the chicken broth onto the baking sheet and return to the oven.☞ TESTER TIP: If the baking sheet you are using doesn’t have high sides, wait until the chicken is back in the oven before pouring in the chicken broth.

Step 9

Roast until the chicken is cooked through to an internal temperature of 165°F (74°C) and juices, if any, run clear when pierced with a knife, 40 to 50 minutes.

Step 10

Serve hot, at room temperature, or cold.