Rosemary-Paprika Chicken and Fries

By Ali Slagle

Updated Feb. 1, 2022

Rosemary-Paprika Chicken and Fries
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
4(2,203)
Comments
Read comments

This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they’re cut into matchsticks and browned on a sheet pan; and there’s a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.

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Ingredients

Yield:2 to 3 servings
  • ½cup mayonnaise
  • 1tablespoon lemon zest (from 1 large lemon)
  • 3garlic cloves, grated
  • Kosher salt (Diamond Crystal) and black pepper
  • 1tablespoon smoked paprika
  • 1teaspoon chopped rosemary leaves (or ½ teaspoon dried rosemary)
  • ½teaspoon red-pepper flakes
  • 2large bone-in, skin-on chicken breasts (1½ to 2 pounds total), patted dry
  • 1large russet potato (about 1 pound), scrubbed
  • 1tablespoon olive oil
  • 1tablespoon lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

612 calories; 45 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 21 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 27 grams protein; 754 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees, and place a sheet pan on the oven’s lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.

  2. Step 2

    Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.

  3. Step 3

    Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.

  4. Step 4

    Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

Ratings

4 out of 5
2,203 user ratings
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Comments

London

Could plain yogurt (full-fat or otherwise) substitute for some or all of the mayonnaise in this recipe?

JG

Proved to me that sheet pan recipes are overrated. I have done fries in oven for about 20 years much better when done in cast iron. I think 2 cast iron pans would have been much better. Flavors were good and will make again but not on sheet pan.

Andrea Tepper

I always par-boil the cut potatoes for 15 minutes in slated water to soften them before I place them on the sheet pan. Outside gets nice and crispy while the inside is soft.

Chef Dad

I followed the recipe except used all the mayo-mix as marinade for boneless, skinless thighs. I also added some sweet potatoes to the mix. I probably could have cooked for 5 minutes less. I will be making this one again, perhaps with the yogurt as dipping sauce.

LP

This is the worst thing I’ve ever made from NYT Cooking. The chicken didn’t brown. It had virtually no flavor. The fries near the chicken were soggy from the juices and the fries on the edges of the pan got too browned and stuck. The mayo dipping sauce was pretty good and made the meal just edible.

Hank

Decent with the sauce.

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