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 Chopped rosemary leaves
+=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 @ 425ºF/218ºC.

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 teaspoon black pepper. Season
the chicken all over with 11/2 teaspoons 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.

By: Ali Slagle

Yield 2 to 3 servings

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

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