Roasted achiote chicken with potatoes, broccoli, and tangerine aioli
Roast
Armenian cuisine
Roasting
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.
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