One-Pan Chicken Bites with Potatoes

• ½ cup mayonnaise (preferably Kewpie)

• 1 Tablespoon and 1 teaspoon of smoked paprika

• 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces

• Salt

• Black pepper

•  1½ pounds baby potatoes, sliced lengthwise into ⅛-inch-thick slices

• 3 Tablespoons olive oil

• 1 teaspoon of salt

• Juice of ½ a lime

• 2 Tablespoons of Parsley

1) Preheat oven to 400°F.

2) Prepare the Paprika Mayonnaise, in a large mixing bowl, combine

• ½ cup mayonnaise (preferably Kewpie)

• 1 tablespoon smoked paprika

• Mix well and reserve about half ( ¼ cup) of this mixture to a small bowl (for the dipping sauce).

3) Prepare the chicken 

• Cut 1½ pounds boneless, skinless chicken thighs into 2-inch pieces

• Season chicken with salt and freshly cracked black pepper

• Add seasoned chicken to the large bowl with remaining paprika mayonnaise and toss until evenly coated.

4) Prepare the potatoes

• Using a mandolin, slice 1½ pounds baby potatoes lengthwise into ⅛-inch-thick slices

• Spread the potatoes in a large sheet pan, and add 2 Tablespoons olive oil, 1 teaspoon of salt, and 1 teaspoon smoked paprika

• Toss potatoes until evenly coated.

• Spread potatoes in an even layer, placing thicker slices near the edges of the pan

• Arrange chicken pieces on top of potatoes in a single layer

5) Prepare the paprika-lime dipping sauce

• To the small bowl with ¼ cup of reserved paprika mayonnaise, stir to combine 1 tablespoon olive oil, ½ teaspoon of salt, and juice from half a lime

• Refrigerate until ready to serve.

6) Prepare the garnish

• Chop 2 tablespoons parsley

1) Preheat oven to 400°F (in case you missed it in the preparation)

• Place sheet pan in preheated oven.

• Roast until chicken is cooked and potatoes tender (25 minutes)

2) Serving

• Remove sheet pan from oven

• Garnish chicken and potatoes with chopped parsley

• Serve with chilled paprika-lime dipping sauce

Make Ahead:
Freezer: 

PRODUCE

• 1½ pounds baby potatoes

• 1 lime

• Fresh parsley (enough for 2 tablespoons chopped)

MEAT

• 1½ pounds boneless, skinless chicken thighs

PANTRY STAPLES

• ½ cup mayonnaise (preferably Kewpie)

• Smoked paprika

• Olive oil

• Salt

• Black pepper