Weekly Winner:  In a Pickle with a Perfect One-Pan Plan for Dinner

Chicken and Potatoes.  It doesn’t conjure up thoughts of an exotic feast. Yet last night those two humble ingredients (along with one not-so ordinary addition) came together to make a truly memorable Sunday Supper.  The secret ingredient is Lime Pickle.  I have never used this Indian condiment before but will definitely be looking for more recipes that calls for it.  It’s spicy, garlicky and tangy and penetrated through the entire chicken thigh making it really juicy and somewhat addictive.

The funny thing about last night’s dinner was that my husband caught a brief glimpse of the recipe on the kitchen counter long before I began making it and was a bit worried.  He thought I was pickling a chicken for dinner!  Maybe next week.

Lime Pickle-Roasted Chicken with Potatoes and Watercress comes from Bon Appetit magazine and is my favorite type of meal to make — put everything on either a sheetpan or, in this case, a roasting pan and forget about it.  Expect for whizzing the marinade up in a food processor prior to cooking, you’ll have nothing to do but sit around and smell the glorious aroma of this dinner roasting away in the oven. If you line the roasting pan in foil as I did — cleanup will take approximately 2-1/2 minutes!  Somehow I think my chicken pickling experiment will make much more of a mess.

Lime Pickle-Roasted Chicken with Potatoes and Watercress

Serves 4

Ingredients:

3 garlic cloves, crushed

1 1-inch piece ginger, peeled, thinly sliced

3 tablespoons prepared lime pickle

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

2 large sweet onions, thinly sliced, divided

½ cup mayonnaise

Freshly ground black pepper

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

Kosher salt

1½ pounds fingerling potatoes, scrubbed, halved lengthwise

2 tablespoons olive oil

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

2 teaspoons fresh lemon juice

Procedure:

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.

Advertisements

1 Comment (+add yours?)

  1. Andrew Marco
    Mar 06, 2017 @ 19:45:43

    whoa, this looks amazing! Will definitely have to try this out, loving the simplicity of it 🙂

    I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out: https://www.facebook.com/groups/OnlyGoodEats/

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: