Paprika Chicken and Potatoes
Published July 18, 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?
Followed similar comments and added garlic, onion, and some lime juice to the chicken marinade. I cooked the potatoes and the chicken on separate sheet pans because the chicken released so much liquid, felt it was going to drown the potatoes. Took that liquid and cooked it down on the stovetop to make a sauce for the chicken. Broiled the chicken after 25 min to get a nice crisp on it and poured the reduced sauce over it. Not a huge fan of fresh parsley so added fresh dill and it was great!
Delicious, went back for seconds and thirds Add garlic to the marinade and potatoes
I had to cook this with Pyrex dishware instead of metal sheet pan. I had to cook it much longer to get the potatoes crispy. I also found that it took a while to cut the potatoes so keep that in mind. I would add a bunch of extra time to prep this meal.