Smoked Paprika Chicken Thighs with Potato and Onion

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Picture of Smoked Paprika Chicken Thighs with Potato and Onion Recipe Photo: Smoked Paprika Chicken Thighs with Potato and Onion Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 40 min
Prep
40 min
Cook
1 hr 0 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • 6 ounces pimento stuffed green olives, chopped
  • 2 teaspoons lemon zest
  • 2 cloves garlic, grated
  • 3 tablespoons smoked paprika
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 8 bone-in, skin-on chicken thighs
  • 2 pounds Yukon gold potatoes, unpeeled
  • 1 medium yellow onion, frenched

Directions

Preheat oven to 375 degrees F.

Combine the olives, lemon zest and garlic in a small bowl. Set aside.

Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.

Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat.

Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.

Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

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Newest Ratings and Reviews

Read all 62 reviews

  • on May 18, 2013

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    Easy to make and great flavors, not to mention the crispy skin on the chicken, make sure you like smoked paprika before you try this.

    people found this review Helpful.
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  • on May 06, 2013

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    One of my favorites, I've made this about 3 times now. I have yet to get the potatoes to cook well, but the chicken is so good! Maybe I need a thinner layer of potato or precook them to some degree. I've shared this and everyone loves it!

    people found this review Helpful.
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  • on April 21, 2013

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    I'm not a big fan of chicken thighs, however, Alton has won me over because I do love olives. I just finished eating this for the first time but it won't be my last. A definite keeper recipe.
    I never used smoked paprika before so I didn't know what to expect. I found it added a slight smokey yummy taste to the chicken and potatoes.
    Super dish - Thanks Alton

    people found this review Helpful.
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