Paprika Chicken and Potatoes
Adapted from NYT Cooking (Yasmin Fahr)
Ingredients
- 1/2 cup 120 ml mayonnaise (preferably a sweeter one, like Kewpie)
- 1 1/3 tbsp 20 ml smoked paprika
- 1 1/2 lb 680 g boneless, skinless chicken thighs, cut into 2-inch pieces
- to taste salt and black pepper
- 1 1/2 lb 680 g baby potatoes, sliced lengthwise 1/8-inch thick
- 3 tbsp 45 ml olive oil
- 1 lime, halved
- 2 tbsp 30 ml chopped parsley leaves and tender stems
Method
- Heat the oven to 200°C (400°F).
- Combine the mayonnaise and 1 tbsp paprika in a large bowl. Scoop out 1/4 cup into a small bowl and set aside. Season the chicken with salt and pepper, add to the large bowl, and stir to coat.
- Add the sliced potatoes to a large sheet pan, drizzle with 2 tbsp oil, and season with salt and the remaining paprika. Toss to coat and spread in an even layer, thicker slices toward the edges. Place the chicken on top in an even layer.
- Roast until the chicken is cooked through and the potatoes are tender, 20–25 minutes.
- While the chicken cooks, stir the remaining 1 tbsp oil and the juice from one lime half into the reserved paprika mayonnaise. Season to taste with salt and more lime juice, and chill until ready to serve.
- Garnish the cooked chicken and potatoes with parsley and serve with the paprika mayonnaise for dipping.
Notes
- Inspired by patatas bravas. If slicing the potatoes thinly is a hassle, use a mandolin, or cook thicker slices 5–10 minutes before adding the chicken on top.
- Crumbly cheese like feta or queso fresco is a nice addition if you want more richness.