For a weekday lunch that steps beyond the ordinary without requiring elaborate preparation, this combination delivers: potatoes that are tender inside with a crispy exterior, alongside well-seasoned chicken pieces. A quick garlic sauce ties everything together into a complete dish that doesn't demand excessive effort.
Ingredients
For the potatoes:
8-10 small potatoes
2 tablespoons olive oil
½ teaspoon sweet paprika
½ teaspoon garlic powder
Salt and black pepper
For the chicken:
500 grams chicken thighs, cut into cubes
1 tablespoon olive oil
1 teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper
For the garlic sauce:
3 tablespoons mayonnaise
1 tablespoon lemon juice
1 clove garlic, crushed
Pinch of salt
Preparation
Boil the potatoes in salted water until they're soft enough to smash but still hold together without falling apart. Drain and arrange them on a baking sheet lined with parchment paper. Using the bottom of a glass, gently press down on each potato to flatten it. Drizzle with olive oil, season with paprika, garlic powder, salt and pepper, then place in an oven preheated to 220°C (425°F) for approximately 25 minutes, until the potatoes turn golden and crispy. The high heat helps achieve better browning and crispness.
While the potatoes bake, toss the chicken pieces with olive oil and spices, then transfer to a hot skillet. Sear the chicken for about 8-10 minutes, stirring occasionally, until browned and fully cooked through.
In a small bowl, combine mayonnaise, lemon juice, garlic and a pinch of salt, mixing until smooth. Arrange the crispy potatoes alongside the chicken, drizzle with some of the garlic sauce and serve hot. Chopped parsley can be added on top if desired.
