Paprika Chicken and Potatoes

We made this last night and it was delicious. We followed the suggestions from other reviewers and sliced the potatoes to 1/16th of an inch and cooked them about 15 minutes before adding the chicken. The accompanying sauce is amazing - next time we will make a double batch and keep it on hand to eat with everything. Super easy recipe and we will definitely make it again.

This is phenomenal! I'm never cooking chicken and potatoes any other way again. Full disclosure: my smoked paprika came from Hungary and is far better than the stuff you get in US. That being said, this is easy and quick, and utterly delicious.

Hand sliced the potatoes and tossed them with granulated garlic and onion in addition to the parika before popping them in the oven for 15-20 minutes prior to the chicken. While the potatoes were cooking i prepped the mayo--added one clove grated garlic and a half teaspoon of sweet paprika for deeper flavor--and the chicken thighs, then cooked the thighs for 25 minutes, plus 1-2 minutes under the broiler. The potatoes emerged both silky and crispy and the chicken was perfect. A keeper!

Made 9/21/24. Delicious and simple. Roasted the potatoes for 9 minutes (385 convect) before adding the chicken. Served with green beans.

Agree with cooking potatoes 10 min earlier. Also 5 min prep time is a fantasy. Cut the potatoes and get them cooking before cutting up the chicken and making the sauce.

I loved this! I think this is one of those simple recipes where having very high quality ingredients is really helpful. I used a new bottle of nice smoked paprika and followed this recipe exactly and it was fab! I did slice the potatoes very thinly so they cooked fine with the chicken in 20 minutes. Next time I might throw everything under the broiler at the end to crisp it up but other than that, no notes! Thank you for the delicious dinner idea!

Really great recipe! As other mentioned, I started the potatoes first and let them roast for 15mins before adding the chicken. Next time I will also add some garlic for extra flavor.

Everyone enjoyed this meal! Having said that, I think there is too much mayo in the marinade. Tasty, but hard to get anything browned. It was even a bit soggy. I broiled the potatoes for a few minutes at the end and that helped get closer to the texture I expected.

Definitely start the potatoes first.

Made the recipe to the letter. Found it bland and unappealing. My “test eaters” (who gobble up just about anything) said “don’t ever make this again!” Disappointing for such a highly starred recipe.

Made as written with Kewpie. Started the potatoes 20 minutes early in the convection oven. I used rainbow fingerlings. Everyone loved it!

If you use quality smoked Spanish paprika and add the lime juice to the dipping sauce, it’s a nice and simple weeknight dinner. The potatoes get creamy like chicken fat roasted like, if you can cut or mandolin thin enough.

Has anyone prepared this in advance of cooking? I have prepared everything and I’m keeping the chicken mixture separate from the potato mixture.

For vegetarians it is very tasty subbing in 2 cans of chickpeas instead of the chicken and increasing the potatoes to fit on two sheet pans for a family of 4! Served with a celery and apple salad with a lime vinaigrette.

First made this as written, and we thought the flavor was promising but the chicken was rubbery and unappealing. Made again tonight and I put the potatoes in the oven alone until getting crisp, and I grilled the chicken (with the mayo/paprika marinade on it) to get it browned and threw it on top of the potatoes for just a bit at the end. Much improved! Served with grilled broccolini. Teens have suggested adding something to the marinade and sauce, perhaps cayenne or garlic powder. Also, I roast potatoes all the time and am not sure how it’s a benefit to slice them thinly as opposed to just halving them like I normally do.