Chicken, potatoes, a fresh batch of homemade mayo, a hint of spice and a sheet pan. An easy dinner that works for me! Serves 4:
Chicken with Potatoes and Paprika Mayonnaise
- ½ cup mayonnaise
- 1 tablespoon plus 1 teaspoon smoked paprika
- 1½ pounds boneless, skinless chicken thighs, cut into 2” pieces
- Salt and pepper
- 1½ pounds baby potatoes, cut lengthwise into ⅛” thick slices
- 3 tablespoons olive oil
- 1 lime, halved
- 2 tablespoons chopped parsley leaves and tender stems
Heat the oven to 400°F/200°C.
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.
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.
Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.
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.
Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping.
My verdict:
Yum! Nothing wrong with potatoes cooked in chicken juices. I started the potatoes along the edges of the sheet pan, while the oven was heating up, so they got nice and brown. This probably isn’t necessary, and while it may be possible to overcook potatoes, overeating them is more of an issue.
Adding some broccoli or asparagus, tossed in the mayo mixture and roasted with the chicken would be a nice addition. I had an artichoke that I had steamed, tossed it in some olive oil and added it to the sheet pan.
