Paprika Chicken and Potatoes

by Susan Hanna

If you need to get dinner on the table in a hurry, try this sheet-pan meal from NYT Cooking. Combine mayonnaise and paprika, set some aside and toss the chicken with the rest. Slice mini potatoes, toss with oil and spices and place on sheet pan. Place the chicken on top and roast for 20-25 minutes. Add oil and lemon juice to the reserved mayo. Garnish the cooked chicken and potatoes with parsley and serve with the mayo.

Serves 4.

Avoiding Additives and Preservatives

I used Hellmann’s mayonnaise and sweetened it with a little sugar and rice vinegar (Marukan brand). Check the paprika to make sure it doesn’t contain colour or anti-caking agents. Use freshly squeezed lime juice. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients:

• ½ cup (125 ml) mayonnaise (preferably a sweeter one, like Kewpie)
• 1 tablespoon (15 ml) plus 1 teaspoon (5 ml) smoked paprika
• 1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 2-inch (5-cm) pieces
• Salt and freshly cracked black pepper
• 1 ½ pounds (680 g) baby potatoes, cut lengthwise into 1/8-inch-thick (0.3-cm-thick) slices
• 3 tablespoons (45 ml) olive oil
• 1 lime, halved
• 2 tablespoons (30 ml) chopped parsley leaves and tender stems

Preparation:

1. Heat the oven to 400 degrees F (204 C).
2. In a large mixing bowl, combine the mayonnaise and 1 tablespoon (15 ml) paprika. Scoop out ¼ cup (60 ml) 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 (30 ml) of oil and season with salt and the remaining 1 teaspoon (5 ml) 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 (15 ml) 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.

From NYT Cooking