Sheet Pan Paprika Chicken Recipe With Potatoes & Spicy Mayo Tastes Like Spain (7 Ingredients) by Jan Mostrom

I love this easy sheet pan smoked paprika chicken recipe with potatoes and a dipping sauce because it’s inspired by patatas braves from Spain. My daughter lived in Madrid for several years, and whenever I was able to visit we always had to stop by a local restaurant to enjoy those spicy Spanish potatoes. This chicken recipe is even better because all I needed to do was add a green (vegetable or salad) to make it a complete dinner.

This easy Spanish-inspired sheet pan recipe is ready for the oven in just 10 minutes and includes a tangy mayonnaise-based dipping sauce that adds a really nice flavor addition to the dish. Just seven ingredients is what you will need to make this one-dish meal for dinner. Here is your shopping list: mayonnaise, smoked paprika, boneless/skinless chicken thighs, baby potatoes (check out the health benefits of potatoes), olive oil, a lime and fresh parsley (read about the health benefits of parsley).

Serve this baked chicken recipe for dinner with your favorite side dishes. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon plus 1 teaspoon smoked paprika
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch cubes
• 1 1/2 pounds baby potatoes, cut lengthwise into 1/8-inch thick slices
• 3 tablespoons olive oil (divided)
• 1 lime, halved
• 2 tablespoons chopped parsley leaves and tender stems

Here's how to make it: 

1. In a medium bowl add the mayonnaise and 1 tablespoon of paprika. Stir to blend. Use a spoon to scoop out 1/4 cup of the mixture into a small bowl. Place in the fridge.
   
2. Season the chicken with salt and pepper. Place the chicken thighs into the remaining mayonnaise mix in the large bowl and toss the thighs to coat them well.
   
3. Place the potatoes on a parchment paper-lined baking sheet. Drizzle with 2 tablespoons of olive oil, salt and 1 teaspoon of smoked paprika. Toss the potatoes and spread into a single layer. Place the chicken pieces on top of the potatoes. Bake in a preheated 425-degree F oven for about 20 to 25 minutes, or until the chicken is cooked to 165 degrees F on a food thermometer and the potatoes are tender.
   
4. While the chicken cooks, add the juice from 1/2 the lime and the last 1 tablespoon of olive oil to the reserved mayo dip and stir. Taste to see if more salt, pepper or paprika is needed, and place back into the fridge until you are ready to serve.
   
5. When the chicken and potatoes are cooked, remove from the oven and serve with a sprinkle of fresh parsley and the reserved dipping sauce.
   

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