Lime Pickle Roasted Chicken with Potatoes and Watercress

By á-1046

Ingredients

• 3 garlic cloves, crushed
• 1 1-inch piece ginger, peeled, thinly sliced
• 3 tablespoons prepared lime pickle
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 large sweet onions, thinly sliced, divided
• 1/2 cup mayonnaise
• Freshly ground black pepper
• 4 skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
• Kosher salt
• 1 1/2 pounds fingerling potatoes, scrubbed, halved lengthwise

Preparation

Step 1

Pulse garlic, ginger, lime pickle, paprika, cayenne, and one-
quarter of onions in a food processor until smooth. Add mayonnaise, season with black pepper, and pulse to combine. Scrape marinade into a large resealable plastic bag.
Pat chicken dry; season lightly with salt (the lime pickle is already pretty salty, so use a light hand). Add to bag with marinade, seal bag, and toss chicken to coat. Let sit at room temperature 1 hour or chill up to 12 hours. (The longer the chicken marinates, the more the lime flavor will come through.) Wrap up remaining onion; chill until ready to use.
If chilling chicken, let sit at room temperature 1 hour before roasting.
Preheat oven to 450°. Toss potatoes and remaining sliced onions with oil in a large roasting pan. Add ¼ cup water; season with salt and toss again. Place chicken, skin side up, on top (make sure the pieces have some space between them). Roast until chicken thighs are lightly charred in spots and cooked through, 45–55 minutes. Remove from heat and let sit 10 minutes.
Toss watercress with lemon juice in a small bowl; season with salt.
Serve roasted chicken and potatoes and onions with watercress