• 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

1. Heat the oven to 400 degrees.
2. In a large mixing bowl, combine the mayonnaise and 1 tablespoon paprika. Scoop out ¼ 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.
3. Add the sliced potatoes to a large sheet pan, drizzle with 2 tablespoons of oil and season with salt and the remaining 1 teaspoon 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.
4. Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.
5. While the chicken is cooking, add the remaining 1 tablespoon 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.
6. Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping.

From: NYTimes Cooking July 2024

Easy and Tasty!

The dipping sauce really isn't necessary

Comments suggest cooking the potatoes for a bit before adding the chicken, unless the taters are sliced very thin. Add minced garlic to the mayo mixture.