Smoked Paprika Chicken Thighs with Potato and Onion

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I really enjoyed this recipe. My potatoes, didn't taste to good, kinda flat, but the chicken was really good, even my son who is a picky eater loved it. I read one of the reviews that said they would add garlic to the paprika paste, I agree. I will do that next time.

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Very good and tasty, my potatos burned as well but overall the thighs were really good.

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This is a solid recipe that drips with flavor and is simple to prepare, yet the flavors are fantastic together! I would not change anything, except adding minced garlic to the olive paste, but that is only to suite my love of garlic. One of the best chicken dishes ever. Pure Comfort!

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This recipe had really good flavor. All of the ingredients worked well together. It was so simple and the potatoes were crispy and tasted like the chicken juices. Definately use thighs and not breasts. The breasts would be too dry. This is a keeper.

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Absolutely horrible and would not recommend it to anyone.

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Too much smoked paprika for our liking... but we love the Alton Brown man!

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After reading the reviews I changed up the recipe. I used 2 bone-in chicken breast. I did not use the olive mix. Instead I diced bacon, onion, & mushrooms. Sautéed until soft. Melted in a little cream cheese let cool, and stuffed it under the chicken skin. After reading the chicken tasted bland. I added the lemon juice, zest, and garlic to the paprika paste. I also added garlic salt & cayenne pepper. (like a little heat. Baked about 50 minutes (until juice ran clear. It was a very good dish. Will make again. Although my husband said it was not the best chicken dish I ever made.

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Do yourself a favor and leave out the olives. The dish would get 5 stars without them. Love how the potatoes soak up the smoked paprika flavor. The best part of the dish was the potatoes. I had whole legs on hand, so I separated them into thighs and drumsticks, so that I could tuck the filling into both pieces. The only thing I added to the potatoes was some thyme. The chicken was wonderfully crisp, but I found the briney taste of the olives did absolutely nothing and detracted from the earthiness of the smoked paprika. In the future, I do plan to make it but without the olives. It is good enough that way. However, as a Spanish dish, roasted red peppers, Spansih chorizo and/or Manchego cheese could be a good substitue. I find it hard to believe this is Alton's best chicken dinner.

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Recipe was a winner winner ... chicken dinner.

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Placing the chicken with skin on over the potatoes sounded like a bad idea, and it was. I removed the chicken toward the end, put it on a different half sheet, drained off 1.5 cups of fat, then allowed the potatoes to finish cooking a little longer than the chicken. This was a lot of work for a mediocre result. Good flavor on the chicken, but too labor intensive for the outcome.