chicken:

1/4 cup mayonnaise
1 1/2 tsp. smoked paprika
1 1/2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces

  • mix mayo and paprika, then toss with chicken to coat

potatoes:

2 tbsp. olive oil
1 1/2 pounds baby potatoes, cut lengthwise into 1/8”-thick slices
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
2 tbsp. chopped parsley

  • grease sheet pan with 1 tbsp. olive oil, then arrange potatoes in a single layer
  • drizzle with remaining olive oil and season with salt, pepper, and paprika
  • bake for 10 minutes at 400°F
  • add chicken from above and continue baking for 20-25 minutes, until chicken is 160°F.
  • rest 5 minutes and garnish with parsley

paprika mayo dipping sauce:

1/4 cup mayonnaise
1 1/2 tsp. paprika
juice from 1/2 lime

source: https://cooking.nytimes.com/recipes/1025628-paprika-chicken-and-potatoes

8/4/24: made this tonight, but didn’t have any mayo so wound up adapting a baked chicken recipe instead for the chicken (which used olive oil). the potatoes wound up being a cross of french fries and roasted potatoes, and a little too oily. next time, i hope using the mayo recipe will avoid it being too oily. but i would also put the potatoes in 15 minutes early instead of 10, to get them a little crispier.