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Smoked Paprika Chicken Thighs with Potato and Onion Recipe

Smoked Paprika Chicken Thighs with Potato and Onion

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 62

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  • on November 03, 2012

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    Oh I love this recipe and I have made it several times. I use the highest quality paprika for this as the recipe highlights the flavor so well. Yukon Gold potatoes are a must for this as they have just the right amount of waxiness and are in season now. I suggest you give this one a try.

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  • on October 02, 2012

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    This recipe was super tasty!The only comments I have is that I would lightly grease the tin foil as my potatoes got stuck pretty badly. This may have been because I cut them much too thin. 1/4" like the recipe suggests would probably have prevented this problem. Also, I only cooked it for about 30 minutes and that was more than enough time. The chicken was still tender, but my meat thermometer said it was over cooked (gotta love dark meat! The skin was nice and crispy and the olives didn't overpower it at all. I loved the lemon zest. After reading some of the comments I like the idea of adding pancetta to the stuffing. The potatoes were mushy, again probably because I didn't follow the recipe. I love the techniques used in this recipe and I can't wait to try it out with different flavors!

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  • on August 24, 2012

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    Very good, crispy, easy; I cooked the potatoes a bit longer as other cooks have said. Will be in regular rotation!!!

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  • on August 16, 2012

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    My grandchildred
    loved it. I am making it again for my sisters who will be visiting me tomorrow. I know they will love it as much as I do.

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  • on August 13, 2012

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    This recipe was absolutely delicious!!! My husband is not a fan of any chicken recipes baked in the oven, but this one is definitely a keeper and he loved it. I only had boneless, skinless chicken thigh and I was worried the chicken may dry out, so I covered it with a few slices of bacon. I also used less than suggested olives after reading some reviews that taste may be overpowering but could have used more since my husband and I both like olives. I cooked the chicken for 45 minutes and the potatoes were al dente and I like the crunch. The drippings made the potato and (redonion taste perfect. I will definitely make it again....two thumbs up!!!

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  • on July 28, 2012

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    Loved the recipe.... But need to tweak it for my taste.... Followed the recipe exactly.... Potatoes were awesome, skin on chicken was crispy.... This ine is a keeper!!! The only thing that I am going to change is the green olive tapenade.... I'm going to exchange it w black olive tapenade which I love more!!! Also think I'm going to add sliced red bell peppers to the potatoes .....

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  • on July 24, 2012

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    I am not understanding all of the rave reviews. I was so excited to make this recipe after seeing the Best Thing episode. The chicken was pretty bland and the potatoes were soggy after cooking. I took the chicken out and let the potatoes cook a little longer to get a bit more crisp. I made half of the chicken thighs without the skin and put the olive mixture on top and did the other half per the recipe. The skin left on the chicken was not good. Will not make again. Two stars because the potatoes were pretty good.

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  • on July 24, 2012

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    This was a deliciously simple recipe! My boyfriend and I had it ready to cook in less than 30 mins.. We made some minor alterations, lemon juice in lieu of lemon zest and 2/3rds the olives, and cooked it in our toaster oven, other than that we followed the recipe... Everything cooked perfectly within 60 mins! Extremely tasty!!!

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  • on July 23, 2012

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    Tasty, easy to prepare, and relatively inexpensive! The smoked paprika gives it a very unique taste...I will make this again!

    One note - the olives are very overpowering even though I used less than called for. I added pancetta to the olive mixture and it worked well but next time I'll leave out the olive mixture on half of the chicken. I love olives so I really enjoyed it, but my boyfriend said he would've liked it better sans olives.

    I left the bone in and it worked just fine.

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  • on July 21, 2012

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    My changes: (1 I used boneless skinless breasts (I was out of thighs and covered the olive mix with 1 1/2 bacon slices/breast (and in my opinon this sounds much better than cooking the veggies in chicken grease, (2 I added a little thinly sliced celery and about half of a small-medium sized chunked fennel bolb to the veggies and (3 used red potatoes. Otherwise I scaled the recipe down for 2 persons, sliced the potatoes very thinly on a mandolin (based on prior reviews and cooked the dish exactly as the recipe called for.

    Results: It took a lot longer to brown the veggies than the chicken took to cook and I had to remove the chicken and broil the veggies separately. The dish had very little flavor and was not outstanding in any way. And, I don't believe using skin-on thighs, yukon gold potatoes and omitting the bit of celery and fennel woule have made the dish much if any better. I won't be making this dish again!

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