Paprika Chicken and Potatoes

By Yasmin Fahr

Published July 17, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(9,953)
Comments
Read comments

This cheery, sheet pan chicken twist is inspired by patatas bravas. Here, mayonnaise and smoked paprika coat boneless chicken thighs, which cook on a layer of thinly sliced potatoes. They’re served with a paprika-tinted, lime-scented mayonnaise dip for a tangy, acidic touch — but you could also sprinkle the mixture with crumbly cheese like feta or queso fresco to try out other routes to richness. If you don’t think your knife skills are up to slicing the potatoes thinly, you can make fast work of the task with a mandolin, or cook thicker slices for 5 to 10 minutes first before layering the chicken on top. 

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Ingredients

Yield:4 servings

  • ½ cup mayonnaise (preferably a sweeter one, like Kewpie)

  • 1 tablespoon plus 1 teaspoon smoked paprika

  • 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces

  • Salt and freshly cracked black pepper

  • 1 ½ pounds baby potatoes, cut lengthwise into ⅛-inch-thick slices

  • 3 tablespoons olive oil

  • 1 lime, halved

  • 2 tablespoons chopped parsley leaves and tender stems

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 171 milligrams cholesterol; 641 calories; 16 grams monosaturated fat; 16 grams polyunsaturated fat; 7 grams saturated fat; 40 grams fat; 5 grams fiber; 933 milligrams sodium; 38 grams protein; 2 grams sugar

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

  1. Step 1

    Heat the oven to 400 degrees.

  2. 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.

  3. 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.

  4. Step 4

    Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.

  5. 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.

  6. Step 6

    Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping.

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Ratings

5 out of 5
9,953 user ratings
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Comments

Layla Moore

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.

Vic in MN

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.

Sue

Can boneless chicken breasts be substituted for the thighs?

F.

This was absolutely delicious and super easy to make. I'd just add an extra squeeze of lime to the chicken directly.

CM

I found this to be a bit oily and one note for my taste. I definitely would serve with a crisp salad if I were to make this again!

Lynch

I added onions, more smoked paprika, and roasted the potatoes 15 min before adding the chicken. SO GOOD!

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