Roasted Achiote Chicken With Potatoes, Broccoli, And Tangerine Aioli

• 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 450u0b0 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.

achiote paste, tangerines, garlic, cumin, chili powder, chicken, potatoes, broccoli, red onion, mayonnaise, garlic sauce, parsley

Taken from food52.com/recipes/21048-roasted-achiote-chicken-with-potatoes-broccoli-and-tangerine-aioli (may not work)