Smoky Paprika Chicken Sheet Pan Recipe With Crispy Potatoes (6 Ingredients) by Donna John

Sheet pan dinners are becoming a favorite of mine. Sheet pan recipes tend to have fewer ingredients, less prep work and are almost a complete meal. While the ingredients bake in the oven, you have time to throw together a side dish if it's needed. This paprika chicken and crispy potatoes sheet pan dinner is now one of my favorites and will be on repeat. The smoked paprika mayo not only adds flavor, but makes the chicken tender and juicy. The potatoes are also flavored with smoked paprika, and get crispy on the outside and creamy on the inside. It was a chicken dinner winner.

To make easy baked chicken recipe you will need just six simple ingredients. Here is your gluten-free shopping list: boneless chicken thighs, mayonnaise, smoked paprika, baby potatoes, olive oil and a lime. The mayo and paprika and mixed together and create not only the marinade for the chicken, but also the dipping sauce.

As soon as I took the chicken and potatoes out of the oven, I knew it was going to be fabulous. The lime in the paprika dipping sauce adds just the right tangy element to complement the chicken and potatoes with each bite. Next time I'll add some garlic powder and onion powder to the potatoes for even more flavor!

You could eat this as a complete high-protein meal, but I added a fresh salad on the side. (Check out the health benefits of protein.) The budget-friendly chicken dinner would also be tasty served with a fresh vegetable like broccoli, asparagus or green beans.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 40 to 45 minutes
Servings: 6

Ingredients

• 1 1/2 pounds boneless chicken thighs, cut into 2-inch pieces
• 1/2 cup mayonnaise
• 1 tablespoon plus 1 teaspoon smoked paprika (divided)
• 1 1/2 pounds small potatoes, cut lengthwise into 1/8-inch slices
• 3 tablespoons olive oil (divided)
• 1 lime 

Here's how to make it: 

1. Put the mayonnaise and 1 tablespoon of smoked paprika into a large bowl.
   
2. Stir to combine. Remove 1/4 cup of the mixture to a small bowl and set aside.
   
3. Season the chicken with salt and black pepper. Add the chicken pieces to the larger bowl and stir to coat the chicken in the flavored mayonnaise. (Cut the chicken pieces into larger chunks that are about the same size for even cooking.)
   
4. Put the potatoes onto a parchment paper-lined baking sheet. Season with salt, black pepper and the remaining 1 teaspoon of paprika. Drizzle with 2 tablespoons of the olive oil. Toss to coat and spread into a single layer. Bake in a preheated 400-degree F oven for 10 minutes. (Slice the potatoes into an even thickness so they cook evenly. Use a sharp knife.)
   
5. Remove the potatoes from the oven after 10 minutes and top with the chicken.
   
6. Continue to bake another 25 to 30 minutes, or until chicken is cooked through. (If you want to add a bit more char to the chicken, turn the broiler on for a minute or two. Don't walk away!)
   
7. While the chicken is cooking, add the remaining 1 tablespoon of olive oil, a big squeeze of lime juice, salt and black pepper, to taste, to the reserved paprika mayonnaise. Stir to combine.
   
   
8. Serve the chicken and potatoes with the paprika mayo on the side for dipping. (I sprinkled the top with parsley flakes for some color.) Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   
   

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