Lime Pickle-Roasted Chicken with Potatoes and Watercress

from Bon Appétit

submitted by Anne Halsted

preparation time: about 2½ hours overall

serves 4

3 garlic cloves, crushed

1 1-inch piece ginger, peeled, thinly sliced

3 tablespoons prepared lime pickle (Indian deli or from Amazon)*

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

2 large sweet onions, thinly sliced, divided

½ cup mayonnaise

Freshly ground black pepper & Kosher salt

4 skin-on, bone-in chicken thighs (about 1½ pounds total)

1½ pound fingerling potatoes, scrubbed, halved lengthwise

2 tablespoons olive oil

1 bunch watercress, tough stems trimmed (about 4 cups)

2 teaspoons fresh lemon juice

Pulse garlic, lime pickle, paprika, cayenne, and ¼ of onions in a food processor until smooth. Add mayonnaise, season with black pepper, and pulse to combine. Scrape marinade into a large re-sealable 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 1 hour or chill up to 12 hours (the longer it marinates, the more flavor will come through). Wrap up the remaining onion & chill until ready to use.

If chilling chicken, let sit at room temperature 1 hour before roasting.

Preheat oven to 450 degrees. 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 to 55 minutes. Remove from heat and let sit 10 minutes.

Toss watercress with lemon juice in a small bowl; season with salt. Serve chicken, potatoes, and onions with watercress.

* If can’t find prepared lime pickle, use preserved lemons or savory pickled fruit.