Roasted Achiote Chicken with Potatoes, Broccoli, and Tangerine Aioli

Not only is this one pot dish simple and can feed a crowd, it can do it for under $2 per
person. Marinated overnight in a mixture of garlic, achiote, tangerine and spices, the chicken is then roasted on top of a pile of fingerling potatoes and broccoli (organic to boot). The juices from the chicken flavor the veggies while the high oven temperature crisps them in just the right places. Some reserved juice and zest from the tangerines is used to make an aioli for dipping.

Serves 8

• 2tablespoons achiote paste
• 3tangerines, zested and juiced
• 8garlic cloves, minced
• 1teaspoon cumin
• 2teaspoons chili powder
• 8whole chicken legs (thigh and leg)
• 2pounds fingerling potatoes
• 1pound broccoli
• 1/2red onion, sliced
• 1/2cup mayonnaise
• 1teaspoon chili garlic sauce
• Parsley, for garnish

1. Mix achiote paste, garlic, cumin, chili powder, 1/3 cup tangerine juice, and 1 tablespoon zest in a blender. Rub all over chicken (you might want to wear gloves or plastic bags -- otherwise your hands will be yellow) and refrigerate overnight.
2. Heat oven to 450° F. Wash potatoes well and cut into similar sizes, about 2 inches each. Cut broccoli into large florets. Toss broccoli, potatoes, and onion with a drizzle of olive oil and season well with salt and pepper. Place on the bottom of a 9x13 baking dish or casserole. Season chicken with salt and pepper and arrange on top of vegetables. Cover tightly with foil and bake for about 30 minutes. Remove foil and bake another 30 to 40 minutes until skin is brown and crisp. Take a look after a while to make sure the vegetables are not burning on the bottom.
3. Mix 1 tablespoon tangerine juice and 1 teaspoon zest with mayonnaise and chili garlic sauce. Salt if needed and serve on the side.

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http://food52.com/recipes/21048-roasted-achiote-chicken-with-potatoes-broccoli-and-tangerine-aioli