Subj : NYT Most Popular 2024-34
To : All
From : Dave Drum
Date : Mon Jan 27 2025 13:47:40
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Paprika Chicken And Potatoes
Categories: Poultry, Potatoes, Herbs, Citrus
Yield: 4 servings
1/2 c Mayonnaise (sweet, like
- Kewpie)
1 tb + 1 ts smoked paprika
1 1/2 lb Boned, skinned chicken
- thighs; in 2" pieces
Salt & fresh cracked pepper
1 1/2 lb Baby potatoes; cut
- lengthwise in 1/8" slices
3 tb Olive oil
1 Lime; halved
2 tb Chopped parsley leaves &
- tender stems
Set the oven @ 400ºF/205ºC.
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.
By: Yasmin Fahr
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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