Paprika Chicken and Potatoes

By Yasmin Fahr

Published July 18, 2024

Paprika Chicken and Potatoes
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(6,650)
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
  • 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
Ingredient Substitution Guide
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

  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
6,650 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?

Patty A

Husband says sauce tastes like concentrated liquid hot dog. Will be serving hot dog dip at our next Super Bowl gathering

Sydney Murray

I personally didn’t enjoy the sauce, so I added minced garlic, ketchup, and some lime! Overall great recipe, yummy!

Delicious

My toddler shockingly devoured this recipe. It was super easy, I’ve got no changes!

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