Smoked Paprika Chicken Thighs with Potato and Onion

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Using a mandoline, we cut the potatoes into slices using the second smallest gap on the blade so that the potatoes were only about an 1/8th inch thick at the most. I also mixed up the smoked paprika with a ratio of 2 and 2/3 tablespoons of smoked paprika and about 1 teaspoon of spicy smoked paprika to try and give it a little heat. Also instead of massaging the mixture into the chicken, I put the thighs and the paprika mixture in a giant zip lock freezer back and just shook the heck out of it to coat it.
The chicken itself was fully cooked in about 45 minutes, so I pulled the top tray off and let the potatoes cook another 10 minutes while the chicken rested.
My boyfriend felt it would be better without the green olives next time but I loved the salty flavor of the green olives, so next time I will make half with olives and half without.
The chicken meat was moist and tender. As to the potatoes, cooking in the drippings made them perfectly al dente.

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Delicious..nice and easy one pot/sheet pan dish. I did make a gravy to go with the dish for those of the family I knew would find it dry as there is no liquid except for fat from the chicken.

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alton browns a great cook and this was not only easy but taste great

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Incredible! I had purchased some smoked paprika and was looking for a recipe to use it in - I landed on this! The Amish meat market we go to has boneless, skinless thighs so I used them. I just put the olive mixture on one half and folded the thigh over - worked fine.

I was particularly impressed with the potatoes (I used baby reds, sliced thin. Both the thighs and potatoes were done in about 45 minutes - I think the key is to slice the potatoes THIN.

I would defintely make this again - might add some veggies to make it a total one pot meal!

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Very good!! I love chicken and I'm always looking for new recipes, this didn't disappoint. One confusing thing was, I've never kissed an onion before let alone french.

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Made this recipe for my family and it was a hit. I had never used smoked paprika. Such a wonderful smell and flavor! The potatoes needed to cook longer than the chicken so I took the chicken out and left the potatoes in until they were fork tender. Surprisingly they weren't greasy. My family wasn't crazy about the olives and didn't eat them. But I liked them and you could taste the lemony olive flavor in the chicken meat. I bought bone-in, skin-on thighs and stopped de-boning after the second one. Too much work. I'll continue to buy the bone-in and leave it in. No big deal. Will make again!

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I didn't like this recipe at all. I followed it to a T, even went out and bought a whole bag of Yukon Gold potatoes. I think the olives gave this chicken too sour of a taste. I love smoked paprika, and I use it often in all kinds of recipes, so I thought this recipe would be good. Especially after reading all the great reviews. However I liked the technique, so I think if I stuffed the chicken thighs with something else, like maybe black California olives or maybe some bacon pieces would bring it more flavor, but I just didn't like the sour taste on the chicken. I don't believe for a minute that this is the best chicken dish that Alton Brown has ever made, because if it was, he wouldn't be where he is today. I've tried many of Alton's recipes, and this is definitely NOT his best... just sayin.

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This chicken is awesome! i made it twice in the first week after trying the recipe. we used a cut up chicken too, and did the potatoes on the side. Like any recipe, make it your own. I can't wait to make it again!

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Hello introduction to cooking chicken thighs! This was incredible and made us feel like chef superstars. Just wanted to give hope to those who don't like olives - we omitted them from the recipe and this was still spectacular. Next time I will trim some of the chicken fat so that the potatoes aren't as greasy (half the problem was that I didn't use enough to begin with. We are already talking about the next time we'll have this and who we're going to impress by cooking it. I was never fond of smoked paprika til this chicken. YUMM!!!!!

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My family went NUTS over this recipe - I included chicken breasts as well, for variety. Followed recipe exactly. I couldn't get my son to stop eating the potatoes! Mine were not greasy. I trimmed some of the fat, but kept a flap over each piece of chicken so they stayed moist. Alton Rocks!