Paprika Chicken and Potatoes
Published July 17, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup mayonnaise (preferably a sweeter one, like Kewpie)
- 1tablespoon plus 1 teaspoon smoked paprika
- 1½pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- Salt and freshly cracked black pepper
- 1½pounds baby potatoes, cut lengthwise into ⅛-inch-thick slices
- 3tablespoons olive oil
- 1lime, halved
- 2tablespoons chopped parsley leaves and tender stems
Nutritional analysis per serving (4 servings)
641 calories; 40 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 16 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 38 grams protein; 933 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
In a large mixing bowl, combine the mayonnaise and 1 tablespoon paprika. Scoop out ¼ cup and place into a small bowl. Season the chicken all over with salt and pepper. Add to the large mixing bowl, stir to coat and set aside.
- Step 3
Add the sliced potatoes to a large sheet pan, drizzle with 2 tablespoons of oil and season with salt and the remaining 1 teaspoon paprika. Toss to coat and spread in an even layer, setting thicker potato slices near the edges where it is hotter. Place the chicken on top of the potatoes in an even layer.
- Step 4
Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.
- Step 5
While the chicken is cooking, add the remaining 1 tablespoon olive oil and squeeze the juice from one lime half into the small bowl with the reserved paprika mayonnaise; stir to combine. Season to taste with salt and more lime juice and set aside in the fridge until ready to serve.
- Step 6
Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping.
Private Notes
Comments
Loved this simple recipe however i would say that cooking the potatoes on their own for 10-15 mins is necessary also I would recommend cooking the potatoes with butter and onion.
Tasty. Not nearly as one dimensional as early comments suggested. I both cut my potatoes thinner (1/16" on the mandolin) and roasted for an extra 10 minutes in a 400' convection oven. So yeah, cook the potatoes more. Mine came out with some crispies just like great scalloped potatoes. As for the sauce I'd eat that on Guy Fierie's flip flop. Really tasty stuff.
Can boneless chicken breasts be substituted for the thighs?
Excellent sheet pan dinner. I doubled the recipe to batch cook for a meal train, and in doing so, I had to cook this for 45 minutes.
Simple recipe, but good flavor. I sliced the potatoes much thinner than suggested and gave them an extra 20 minutes, which resulted in them being cooked perfectly. Next time, I'll slice onions into, too, because it just needed a little crunch. Also may add a tiny bit of garlic. That sauce is calling out for a fried chicken sandwich on a toasted brioche bun. It's easy to make, doesn't seem like it'll be much of anything, but then it just elevates the chicken perfectly.
Delicious! I took the advice of other commenters by cooking the chicken and potatoes separately. That worked well. Used fingerling potatoes because they are the tastiest in my book. I doubled the sauce recipe since other said they wished they had more of it...that was probably a bit too much for two of us. The sauce was incredibly tasty, but it is rich. I'd personally stick with the amount in the recipe.