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Paprika Chicken and Potatoes

Paprika Chicken and Potatoes

Smoky Paprika Chicken with Crispy Potatoes — One-Pan Comfort with a Spicy Mayo Drizzle

Smoked paprika does double duty here — coating chicken thighs and baby potatoes for the oven, then stirring into mayonnaise for a creamy, smoky sauce that ties everything together. The potatoes get wonderfully crispy edges while the chicken stays juicy, and that paprika mayo? It's the kind of sauce you'll want to put on everything.

DinnerComfort FoodQuick MealsOne PotRoastingChicken
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyeasy

Ingredients

  • ½ cupmayonnaise, preferably full-fat
  • 1 tbspsmoked paprika (for mayo)
  • 1 tspsmoked paprika (for potatoes)
  • 1½ lbboneless, skinless chicken thighs, cut into 2-inch pieces
  • kosher salt
  • freshly ground black pepper
  • 1½ lbbaby potatoes, sliced lengthwise 1/8-inch thick
  • 3 tbspextra-virgin olive oil
  • 1 lime, halved
  • 2 tbspfresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F and position a rack in the center.
  2. Mix the mayonnaise with 1 tablespoon of smoked paprika in a large bowl until evenly combined. Scoop out 1/4 cup of this mixture and set it aside in a small bowl — this becomes your finishing sauce. Season the chicken pieces generously with salt and pepper, then add them to the large bowl with the remaining paprika mayo. Stir until every piece is well coated.
  3. On a large rimmed baking sheet, toss the sliced potatoes with 2 tablespoons olive oil, the remaining teaspoon of paprika, and a good pinch of salt. Spread them in a single layer, placing the thicker slices toward the edges where they'll get more heat. Nestle the coated chicken pieces on top, spacing them evenly so they don't steam each other.
  4. Roast until the chicken registers 165°F on an instant-read thermometer and the potato edges are golden and crispy, 20-25 minutes. The chicken should be nicely browned on top.
    ⏱ 25 min
  5. While everything roasts, finish your paprika mayo by whisking the remaining tablespoon of olive oil and juice from half the lime into the reserved mayonnaise. Taste and adjust with salt and more lime juice as needed — you want it bright and tangy to cut through the richness. Keep it refrigerated until serving time.
  6. Sprinkle the hot chicken and potatoes with chopped parsley and serve immediately with the paprika mayonnaise on the side for drizzling.