Paprika Chicken & Potatoes
This cheery, easy sheet pan chicken twist is inspired by patatas bravas from Spain. 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 thinky our knife skills are up to slicing the potatoes thinly, you can make fast work of the task with a mandolin. Chicken thighs have more saturated fat than chicken breasts but they are a great source of protein. And potatoes do boast vitamins A & C as well as fiber.
Makes: 4 servings
Time to cook: 35 minutes
Ingredients
· ½ cup mayonnaise (preferably a sweeter one, like Kewpie)
· 1 tablespoon plus 1 teaspoon smoked paprika
· 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
· Salt and freshly cracked black pepper
· 1½ 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
Cooking Instructions
1. Heat the oven to 400 degrees.
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. 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. Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.
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. Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping.
Nutrition per serving
641 calories; 40 grams fat; 7 grams saturated fat; 16 grams monounsaturated fat; 16 grams polyunsaturated fat; 34 grams carbohydrates; 38 grams protein; 5 grams fiber; 2 grams sugar; 933 milligrams sodium
Recipe by Yasmin Fahr, NY Times Cooking
