Rosemary-Paprika Chicken and Fries
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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.
AEK
I have used yogurt or cranberry mustard (delicious) in place of mayo when baking chicken to avoid an egg allergy in the family. Tastes great, lower fat, and the chicken turns out crispy and juicy.
Sumie Takashima
A delicious recipe enjoyed by my family of 5 - even my picky eater! I used 2 large cast iron skillets instead of a pan. I also doubled the recipe. I had skinless, boneless chicken thighs on hand so I used 8 thighs and a 3lb bag of organic Yukon for the fries. I rolled up the thighs after covering both sides with seasoned mayo. I did not have to adjust the cooking time at all.
Bill
No more than 1 T olive oil on the fries.
Aleandra in San Diego
I used the mayonnaise and it was absolutely delicious! There’s a Spanish restaurant in San Diego that serves the most delicious mayonnaise-based bread dip. Now, I know how it’s made. So easy! The only substitution I made was to use drumsticks instead of breasts. This recipe is a keeper!
Vesper
Has anyone made this with skinless chicken?
Mary
I live in Portugal & certain ingredients are hard to find - no russets. I used frozen French fries. Mixed them them with salt, pepper & olive oil and followed the directions as if they were fresh. Don't hate on me for the frozen fries - we have all been in a pinch when it comes to ingredients. :-) They were wonderful.The chickens here are little bitty, so I purchased two of them to get two breasts weighing two pounds. This was truly the most moist and & flavorful chicken dish I have ever had.
cowgirl44
Saw some people asking - I made this with skinless boneless breasts. Cooked chicken in cast iron and did potatoes separately on a baking sheet. Chicken was delicious, super moist and flavorful. I added some oil to the skillet before pre-heating in oven. Flipped the chicken once after 7 minutes or so and then cooked another 5 minutes. Took out chicken and broiled potatoes for a few minutes while chicken rested. Family loves this meal and will def make again.
Jordan
We replaced with low fat Greek yogurt and loved it (we also have an egg allergy). My husband added sugar and salt to the sauce for dipping, but I think it would have been just as well without the sugar.
Lindsay
This was delicious!! Made a few changes: -Used chicken legs / backs because that’s what I had -two sheet pans! Was worried about fries getting soggy. I put the fries in 10 minutes before the chicken while the second sheet pan was heating up and both components were done at the same time. Delish! Will be making again soon.
AnnaC
Made it tonight using yoghurt in lieu of mayo, and two shockingly large bone-in breasts. Cooking time was quite a bit longer than written. Chicken came out really tasty, not dry at all; fries, a little sodden. Would make those separately next time.
Squirrel Butler
Sumie, what does "rolled the thighs up" mean? Thanks!
elishbet
To everyone suggesting adding dairy to this meat meal—mayonnaise is delicious.
Connor
I did this with skinless chicken breast and chose to omit the fries. The chicken was moist and flavorful.
Matt B
Delish! Recommend cooking the fries in a single layer w/ the chicken as stated in the recipe! The rendered fat from the chicken really helps the fries crisp up and turn deliciously golden brown and yummy.
sara
Also good with bone-in thighs.
note for chicken subs.
Marinate ahead of time with yogurt
Jay
So good! Didn’t have any fries or potatoes, but I served it with long-grain rice, turned out amazing!! Subbed normal mayo for light mayo for a teeny bit healthier take — still delicious.
BabsD
Did skinless breasts. No fries. Used avocado oil Mayo. Skipped dipping sauce and just used on chicken. Chicken was very moist and flavorful. Also finely chopped garlic - using 3 very large cloves.
Julia Pizzolato
This recipe isn't just a five-star; it's a ten-star. Loved by all at the table, this will go in the regular rotation and is possible fodder for a dinner party even. The chicken was fabulous, the fries turned out perfectly (and much easier than the way I normally do them, which is being immediately ditched), and that sauce—can we talk about that sauce? So simple, yet so mind-blowing. I am sold on this dish 100% and highly recommend you run to the kitchen and make it right now!!
Mary Thomas
I made this just as written and it is indeed delicious. All I would suggest is to slice the russet potato a little wider; some of mine was burned and inedible. I would add more garlic and lemon zest, and I am not a big garlic lover, but it did add a lot to the yummy flavor. This recipe is a keeper, and next time I will add whole carrots, which can take the heat and add more to the meal. Thank you Ali!
jeanna p
this recipe slaps. i request it from my husband at least once a month, and i relish making it disappear. he has reported that "it's the perfect recipe." i don't know much more than that, because i just hoover it when it's done, but i do know that he has played with it - substituting boneless thighs for bone-in, gochugaru for chili flake, messing with the proportions - and it's insanely good every time. THANK YOU ALI SLAGLE FOR CREATING RECIPES FOR BEAUTIFUL HUSBANDS EVERYWHERE.
Whitney A
The sauce is a total star! Adjusted for my time and what I had- chicken thighs, seasoned the potato chunks and chicken with S&P, hot smoked paprika, garlic, lemon and served the sauce on the side. Love.
Lesley
OK, did exactly the same thing as last time, only with bone in breasts and skin side up. Egregiously overcooked. Will turn down the over temp next time
Lesley
I have previously made this with bone in chicken thighs, but tried it this time with chicken breasts per the recipe. Ended up deboning them before cooking. (1.25 lbs before deboning) Cooked at 425 on the bottom shelf for 15 mins, then flipped over and cooked 5 mins on the top shelf. Next time I won't cook skin side down though. Not sure what the thinking is there. Soggy. Otherwise it was perfect after resting for 5 minutes. Great recipe!
Eric V
Really liked this. Exceedingly easy prep and execution. Felt borderline foolproof. Chicken turned out very moist, even though I accidently let it overtemp (~160) before pulling it. Rub and dipping sauce were both very tasty and complimented each other and the fries well. Felt like eating street food, in the best kind of way.
Nini
Modifications: Made with chicken breast. Used cast iron skillet. Nixed the potatoes altogether… Served on top of salad with a lemon vinaigrette to use up the lemon used for the zest. So good!
Weinssh
This is delicious- I’ve made it several times, and company always asks for the recipe. I do roast the fries separately on convection setting for guests, though for myself, I’m fine with soggy bits. I also mix all ingredients for chicken coating and dipping sauce together— soooo good!
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