Paprika Chicken and Potatoes

Why You’ll Love This Recipe

I love this dish because it’s the kind of meal I can throw together on a busy night without sacrificing flavor. Everything cooks on one pan, which means fewer dishes, and the combination of smoky paprika, tender chicken, and crispy potatoes is irresistibly comforting. A squeeze of lime and a sprinkle of parsley at the end brighten up the flavors beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup mayonnaise (preferably a sweeter one, 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

Directions

1. I heat the oven to 400°F (200°C).

2. In a large mixing bowl, I combine the mayonnaise and 1 tablespoon of smoked paprika. I scoop out ¼ cup of this mixture into a small bowl. I season the chicken all over with salt and pepper, add it to the large bowl, stir to coat, and set aside.

3. I place the sliced potatoes on a large sheet pan, drizzle them with 2 tablespoons of olive oil, and season with salt and the remaining 1 teaspoon of paprika. I toss to coat and spread them in an even layer, placing thicker slices near the edges of the pan where it’s hotter.

4. I arrange the chicken pieces evenly over the potatoes.

5. I roast for about 30 minutes, until the chicken is cooked through and the potatoes are golden and tender.

6. I drizzle the cooked chicken and potatoes with the reserved mayonnaise mixture, squeeze lime juice over the top, and sprinkle with parsley before serving.

Servings and timing

This recipe serves 4 and takes about 35 minutes total—5 minutes of prep and 30 minutes of cooking.

Variations

Sometimes I add sliced bell peppers or zucchini to the pan for extra vegetables. I’ve also swapped the smoked paprika for sweet paprika mixed with a pinch of cayenne for a little heat. For a slightly different flavor, I replace the lime with lemon juice.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I spread them on a baking sheet and warm in a 350°F (175°C) oven until hot, which helps keep the potatoes crisp.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but I prefer thighs because they stay juicier during roasting.

How do I keep the potatoes from overcooking?

I slice them evenly and place thicker slices near the pan’s edges where it’s hotter.

Can I make this without mayonnaise?

Yes, I use Greek yogurt or a mix of olive oil and paprika as an alternative coating.

Can I prepare it ahead of time?

I can slice the potatoes and prep the chicken up to a day in advance, then assemble and roast when ready.

What can I serve with this dish?

A simple green salad or steamed vegetables work well, but it’s also great on its own as a complete meal.

Conclusion

I love how this paprika chicken and potatoes recipe transforms simple ingredients into a smoky, creamy, and satisfying dinner. It’s quick enough for weeknights, easy to customize, and delivers a perfect balance of flavors in every bite.

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