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Lime Pickle–Roasted Chicken with Potatoes and Watercress
  • 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
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