Roasted Achiote Chicken with Potatoes, Broccoli, and Tangerine Aioli

By • March 1, 2013 • 53 Comments

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Author Notes: 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.savorthis

Food52 Review: I absolutely love this dish. It's super easy to throw together. Let it sit in the fridge, throw it on the pan with your diced veggies, and roast away. I love the addition of the broccoli, and the tangerine gives a nice hint of citrus that hits your tastebuds just when you think you've experienced all the lovely flavors that are packed in. I served this to my roommate, who didn't know about the achiote paste, and she cannot stop gobbling it up and asking "what's that flavor?" I love that you don't need a pot, just a pan, and some patience while it cooks away.The chicken was so tender from the marinating, I didn't even need a knife to cut it. Winner, winner, chicken dinner!!DeannaMarie

Serves 8

  • 2 tablespoons achiote paste
  • 3 tangerines, zested and juiced
  • 8 garlic cloves, minced
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 8 whole chicken legs (thigh and leg)
  • 2 pounds fingerling potatoes
  • 1 pound broccoli
  • 1/2 red onion, sliced
  • 1/2 cup mayonnaise
  • 1 teaspoon 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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Comments (53) Questions (0)

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8 days ago Michelle Trim

Just made this for my family - I used boneless breasts and skipped the chili powder as the only one I have is too hot for the kids. Otherwise made as written. The 5 year old inhaled his, and the three year old only really liked the broccoli, but I am still calling that a win. I cooked it for 25 + 25 and that was perfect. Thank you for posting this - we have added it to the weekly rotation.

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5 days ago savorthis

Thanks for sharing your version and glad it was a success!

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14 days ago Chris Glenn

To SuSanFran; try this recipe from the Chow Web Site:
Spicy Pulled Pork
http://www.chow.com/food...
Chris Glenn

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14 days ago Michelle Trim

I am going to try this with boneless breasts. I make a similar recipe from the epicurious site that is more Spanish... chicken, tomatoes, and peppers in a EVOO cumin/paprika aioli at 450 for ~27 min. I am wondering if I can do the same with this recipe by shortening the cook time to 35 or 40 min. What do you think?

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14 days ago Susan Dahl

Making this tonight. I just wanted to make sure it really bakes at 450 for an hour. Seems awfully hot.

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4 months ago Nelson Kelm

I live in Mexico. I use orange juice with the Achiote. I marinade chicken thighs in a zip lock bag for at least 6 hours. Then I cook them over charcoal in a wire rack. Have NEVER had a complaint!

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8 months ago Diane LL

How do you make the carmelized oranges?

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5 days ago savorthis

Sorry- I never saw this. I make thin slices, sprinkle with a little sugar and broil watching VERY carefully.

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8 months ago Diane LL

Great. Made this tonight. Used less chili powder, and only had an orange (no tangerine.) Did have Mexican oregano so added that to the potatoes and broccoli. Absolutely delicious and very easy.

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9 months ago Josie Marsh

We love this recipe. Here is the recipe I used to make achiote paste:http://www.chow.com/recipes.... Also, the chicken legs I used were huge so I used four and they needed to bake a little longer.

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9 months ago savorthis

I have not yet been successful finding the seville orange juice in town but have been obsessed with using caramelized oranges (peel and all) in everything so maybe I could use those. I'm making achiote chicken for tacos tomorrow so I'm going to try that recipe and make my own. Thanks!

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9 months ago Josie Marsh

I just used regular orange juice (from concentrate) and it was delicious... I'm not up for the hunt to find seville oranges!

Wrong_apple

9 months ago sevenfaces

So simple, so good! Your description is spot on, roasting the chicken on top of the veggies meant the juices made the whole dish so tasty - that technique will be going into high rotation in my kitchen. Serving this with aioli was a tasty touch too. Couldn't find achiote paste anywhere, so at the internet's suggestion I subbed with equal parts turmeric and hot paprika and a little olive oil. Yum yum!

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9 months ago savorthis

Glad you liked it. I will trying Josie's recipe above for some homemade achiote. You should try it too- I bet it makes a big difference!

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9 months ago kscooks

Maria, I used a whole, cut up chicken when I made this rather than thighs, so I can say without hesitation: absolutely!

Savorthis, you are amazing! Thank you for a great addition to my roasted chicken recipes. My family adores this!

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9 months ago savorthis

I am so glad! And thank you for responding to Maria. I thought I had, but see now that it did not save.

Nancy___robert

10 months ago Maria

Being Puerto Rican, achiote is used a lot in our cooking, so I am familiar with it and love the flavor. I was wondering if adding chiken breasts also would work in this recipe since I'm not a big fan of dark meat. It sounds delicious and I would love to try it. My son in college has started to cook for himself and his roommate (lost 10 lbs because of the terrible cafeteria food)and I think I'll pass it on to him! Sounds like something they would both love; his roommate is from the Bahamas and we've been feeding him our Puerto Rican/Cuban dishes!

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10 months ago Heather

Mayonnaise to me sounds kind of icky as a side. I think I will use yogurt in place of the mayonnaise for the "one the side" sauce.

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10 months ago savorthis

Some people are definitely not mayo people. I think yoghurt would be a fine substitution.

Paulnbuda

10 months ago Stubor

I'm wondering how this would work with tumeric vice the achiote/annato.

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10 months ago savorthis

I think turmeric would go well with the other spices, though achiote does have such a particular flavor. If you try it, let us know!

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10 months ago SuSanFran

I made this tonight, Monday, after putting it in the fridge to marinate on Sunday night, making for a very easy weeknight dinner. And delicious. Thanks for this recipe - I never would have purchased achiote paste, and now I'm wondering what else I can use it for. We were quite happy with the dish apart from the sauce, but I would definitely make the sauce if I served this at a dinner party with friends.

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10 months ago savorthis

Glad you liked it! My husband's favorite way to cook with achiote is to marinate boneless chicken thighs in a similar marinade to this- but with lots of sliced onions and cilantro- overnight and grill them slowly. We eat them with rice and avocado and a vinegary salad or pickled veg of some sort. I also have had achiote shrimp tacos. You could marinate them in the mixture for an hour or so and cook them quickly in a pan and serve with a cabbage slaw, avocado and crema. Yum!

Stringio

11 months ago Jill Salomon Donaty

Should I use a baking sheet or my big Le Cruset dutch oven with a lid?

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10 months ago Megan Dudo

I don't know what the author intended, Jill, but I made this last night and used my Le Creuset lidded stoneware casserole dish and it turned out amazing!

Stringio

10 months ago Jill Salomon Donaty

I ended up using my Le Creuset baking dish covered with foil and it turned out great, too. My broccoli got a little burnt but the kids now have a preference for burnt broccoli (7 year old - "no". 9 year old - "yes!"

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10 months ago Megan Dudo

You win! :) Neither of my kiddos would touch it, but I guess that's just more for me!

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10 months ago savorthis

I'm glad you both tried it! I guess I did not specify in the recipe, but I use a 9x13 shallow enameled baking dish. I think a sheet pan could work as well though the depth of the casserole or baking dish would be a bonus. My daughter is a big broccoli fan and loves it when it gets all crispy but of course, at 5, that might change by tomorrow!

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11 months ago Kristin Nicole

I love one pot dinners. It makes it easy for those busy work weeks. This chicken looks absolutely amazing, I have to try this one out.

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11 months ago Stephen Wagner

Thanks for the info. Will check it out!

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11 months ago Stephen Wagner

Happy to find out where I can buy achiote paste - live in NE GA and we have lots of Latina grocery stores but where can I find chili garlic sauce? Same places?

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11 months ago savorthis

I am able to find chili garlic at our Safeway but also any Asian market would have it. Sambal works and you can probably also use hot sauce of your choice. Our friends make one called Ghost Scream made from ghost peppers that would add a delicious smokiness (and heat!).

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11 months ago susielou

This dish looks great! I've never used achiote and this is a great reason to do so. When you list chili powder as an ingredient, do you mean the blend of chili with oregano, etc., or a pure chili. I live in Tucson, and have been using Hatch mild chili, Negra Pasilla, and Chipotle powders; therefore my question.

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11 months ago savorthis

I have a chili powder blend but I think any chili would be good depending on your taste for spicy or not.

Sausage2

11 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on the CP! I had wanted to test this one, but didn't have time. It's on my cook ASAP list though!