Preheat oven to 350. In a small bowl combine 1 tbs chili powder, 1 tsp salt, 1 tsp coriander and 1 tsp garlic powder. Brush chicken with olive oil. Quarter 1 lime and place inside the chicken. Roast one hour.

Grate 1 tsp lime zest and squeeze juice from 2 limes. Add 3 bell peppers (mixed colors makes for a nice plate), 1 chopped onion, 1/4 tsp salt and toss to coat. Let stand at room temp while chicken is cooking.

Arrange pepper mixture around chicken in pan and continue roasting for about another hour.

Serve with cilantro and warm tortillas.

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