MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rosemary-Paprika Chicken & Fries
 Categories: Poultry, Potatoes, Herbs, Chilies
      Yield: 2 Servings

    1/2 c  Mayonnaise
      1 tb Lemon zest
      3 cl Garlic; grated
           Salt and black pepper
      1 tb Smoked paprika
      1 ts Rosemary leaves; chopped -OR-
    1/2 ts Dried rosemary)
    1/2 ts Red-pepper flakes
      2 lg Bone-in, skin-on chicken
           - breasts; patted dry
      1 lg Russet potato; scrubbed
      1 tb Olive oil
      1 tb Lemon juice

  Set the oven @ 425°F/218°C.

  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.

  Transfer half of the mayonnaise mixture (about 1/4 cup) to a medium
  bowl. Stir in the smoked paprika, rosemary, red-pepper flakes, and
  1/2 ts black pepper. Season the chicken all over with 1-1/2 ts
  salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it
  all over the chicken. Set aside.

  Halve the potato crosswise (no need to peel), then cut it into 1/4"
  thick fries. Right on the cutting board, drizzle with the olive
  oil, and season with salt and pepper. Toss to coat.

  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. 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.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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