Make Ahead

Roasted Achiote Chicken with Potatoes, Broccoli, and Tangerine Aioli

October  4, 2022
4 Ratings
Photo by James Ransom
  • Serves 8
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

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Gregg Crosby
    Gregg Crosby
  • Dishesdone
  • Susan Dahl
    Susan Dahl
  • sevenfaces
  • kscooks
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

59 Reviews

Gregg C. January 25, 2021
I used just the marinade recipe for some chicken thighs. Great flavor and roasted on a sheet pan for 30 minutes. Served with some garlic sauteed swiss chard. Will definitely make again.
Christine November 29, 2020
My Mexican husband's family does achiote turkey for Christmas. It being the weekend of Thanksgiving, thought I'd do an ode to that tradition of sorts and make achiote chicken so we could use up the rest of our sides. We skipped on the potatoes and broccoli here bc of that. The final verdict? The marinade was easy to whip together morning of, it took exactly an hour. It was so good my husband had seconds and the skin crisped up so beautifully that my 9 year old kept trying to steal it from his dad! (It's not the official marinade for what ever socially distanced Christmas dinner celebration we'll end up doing.)
Ham December 28, 2014
This recipe is truly fantastic. I made it for a dinner party and the chicken turned out perfect. Be sure to keep the broccoli florets comparable in size to the potatoes. Next time, I will probably include a whole red onion cut into large chunks.
savorthis December 28, 2014
Yes- for those who prefer a crisper broccoli, larger chunks is a good idea. I have even cut the broccoli into slabs of sorts. And I love the red onion idea. So glad you liked it!
Dishesdone December 28, 2014
This recipe was fantastic! Simple to prep, easy to cook and the flavor was amazing
savorthis December 28, 2014
So glad you liked it!
Michelle December 13, 2014
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.
savorthis December 16, 2014
Thanks for sharing your version and glad it was a success!
Chris G. December 7, 2014
To SuSanFran; try this recipe from the Chow Web Site:
Spicy Pulled Pork
Chris Glenn
SuSanFran February 7, 2015
Thanks! That recipe looks great!
Michelle December 7, 2014
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?
Susan D. December 7, 2014
Making this tonight. I just wanted to make sure it really bakes at 450 for an hour. Seems awfully hot.
Nelson K. August 17, 2014
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!
Diane L. May 7, 2014
How do you make the carmelized oranges?
savorthis December 16, 2014
Sorry- I never saw this. I make thin slices, sprinkle with a little sugar and broil watching VERY carefully.
Diane L. May 7, 2014
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.
Josie M. March 26, 2014
We love this recipe. Here is the recipe I used to make achiote paste: Also, the chicken legs I used were huge so I used four and they needed to bake a little longer.
savorthis March 26, 2014
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!
Josie M. March 31, 2014
I just used regular orange juice (from concentrate) and it was delicious... I'm not up for the hunt to find seville oranges!
sevenfaces March 23, 2014
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!
savorthis March 26, 2014
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!
kscooks March 16, 2014
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!
savorthis March 17, 2014
I am so glad! And thank you for responding to Maria. I thought I had, but see now that it did not save.
Maria March 7, 2014
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!
Heather February 27, 2014
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.
savorthis February 27, 2014
Some people are definitely not mayo people. I think yoghurt would be a fine substitution.
Stubor February 23, 2014
I'm wondering how this would work with tumeric vice the achiote/annato.
savorthis February 27, 2014
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!
SuSanFran February 11, 2014
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.
savorthis February 11, 2014
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!
Jill S. February 5, 2014
Should I use a baking sheet or my big Le Cruset dutch oven with a lid?
Megan February 10, 2014
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!
Jill S. February 10, 2014
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!"
Megan February 10, 2014
You win! :) Neither of my kiddos would touch it, but I guess that's just more for me!
savorthis February 10, 2014
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!
Kristin N. February 3, 2014
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.