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   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   
        
     Uncle Dirty Dave's Archives   
       
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