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If chicken any way is your thing, get ready for this sheet-pan twist 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 with crumbly cheese like feta or queso fresco to add another layer of richness. If you’re concerned about slicing the potatoes thinly, a mandolin can make quick work of the task, or cook thicker slices for 5 to 10 minutes first before layering the chicken on top.
Ingredients
Yield: 4 servings
- ½ cup mayonnaise (preferably a sweeter variety, 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
Preparation
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 it 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 olive oil, and season with salt and the remaining 1 teaspoon paprika. Toss to coat and spread in an even layer, placing thicker potato slices near the edges where it’s hotter. Arrange the chicken on top of the potatoes in an even layer.
4. Roast until the chicken is cooked through and the 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, then 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.