Paprika Rosemary Chicken and Fries

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Ingredients:
2 bone-in chicken breasts
1 cup Aioli
1 large lemon, juice and zest

1 tablespoon smoked paprika

1 teaspoon chopped rosemary leaves                        

1/2 teaspoon red pepper flakes
2 medium Yukon Gold potatoes
1 tablespoon olive oil
Salt and Pepper

Preparation:
Heat oven to 425 degrees and place a sheet pan on the lowest rack to heat.  Mix 1/4 cup aioli with lemon zest, paprika, rosemary, red pepper flakes and 1/2 teaspoon black pepper.  Season the chicken all over with salt.  Rub chicken all over with paprika aioli.  Set aside.

Halve the potato crosswise (no need to peel), then cut it into 1/4 inch-thick fries.  Drizzle fries with olive oil and season with salt and pepper.

Place chicken breasts skin side down on 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 in the thickest part.  Let the chicken rest for at least 5 minutes, then cut meat off the bone and slice.  Stir lemon juice into 1/2 cup aioli and serve with chicken and fries.

See also: Aioli