MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paprika Chicken & Potatoes
 Categories: Poultry, Potatoes, Herbs, Citrus
      Yield: 4 Servings

    1/2 c  Mayonnaise (sweet, like
           - Kewpie)
      1 tb Smoked paprika; +1 ts
  1 1/2 lb Chicken thighs; boned,
           - skinned, in 2" pieces
           Salt & fresh cracked pepper
  1 1/2 lb Baby potatoes; cut
           - lengthwise in 1/8" slices
      3 tb Olive oil
      1    Lime; halved
      2 tb Parsley; chopped

  Set the oven @ 400°F/205°C.

  In a large mixing bowl, combine the mayonnaise and 1 tb paprika.
  Scoop out 1/4 cup and place 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.

  Add the sliced potatoes to a large sheet pan, drizzle with 2 tb of
  oil and season with salt and the remaining 1 ts paprika. Toss to
  coat and spread in an even layer, setting thicker potato slices
  near the edges where it is hotter. Place the chicken on top of the
  potatoes in an even layer.

  Roast until the chicken is cooked through and potatoes are tender,
  20 to 25 minutes.

  While the chicken is cooking, add the remaining 1 tb 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 and set aside in the fridge until ready to
  serve.

  Garnish the cooked chicken and potatoes with the parsley and serve
  with the paprika mayonnaise for dipping.

  Recipe by Yasmin Fahr

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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