Ingredients
-
6
-
2
-
2
-
3
-
1
-
1 1/2
-
1/4
-
8
-
2
-
1
-
-
-
-
-
Directions
Alton Brown’s Smoked Paprika Chicken and Potatoes, I saw Alton making this recipe on TV DH and I made it the next evening Fabulous flavors! Easy to make , We love smoked paprika and green olives so I knew this would be good I was worried about all the fat from the chicken skin so I trimmed off some of the excess and left just enough to keep a pocket for the olive mixture After I did that I felt the thighs were not very meaty for my big man eaters I took 2 chicken breasts and cut them horizontally and arranged these 4 halves underneath the thighs I put a little of the paprika mixture on them Next time I might add an extra Tbsp of olive oil to the paprika mixture for easier spreading Used my food processor to cut the potatoes nice and thin Great recipe the whole house smelled so good and they loved it!, The skin turns out amazing, as do the potatoes (How could they not, as they’re bathed in rendered chicken fat?) The deboning part takes longer than the rest of the prep, as long as you have a mandoline for the potatoes The salt level in this recipe is perfect – enough to enhance the flavors but not enough to taste salty If you like it salty, add at least 1/2 tsp more salt (Obviously, using the olives will increase the saltiness ) I omitted the olives and just rubbed the garlic and lemon zest under the skin (My wife and kids won’t eat olives in a dish ) (You could probably use a prepared muffuletta spread instead ) I recommend rubbing the paste on a day before I also wound up using two tablespoons of olive oil, as I found that the paste was too dry with just one Don’t worry about trimming any of the fat away from the thighs, as it all renders out, so you won’t get any mouthfuls of fat (which I detest) Overall, a very flavorful and convenient recipe (one sheet pan)
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Steps
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1
Done
|
Preheat Oven to 375 Degrees F. |
|
2
Done
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Combine the Olives, Lemon Zest and Garlic in a Small Bowl. Set Aside. |
|
3
Done
|
Mix the Smoked Paprika, Olive Oil, 3/4 Teaspoon of the Salt and Pepper Into a Paste in a Large Bowl. |
|
4
Done
|
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. |
|
5
Done
|
Stuff About 2 Tablespoons of the Olive Mixture Under the Skin of Each Chicken Thigh and Rub Paprika Paste on Each. Arrange the Chicken Thighs, Skin-Side Up, on a Cooling Rack. |
|
6
Done
|
Arrange the Potato Slices and Onion Pieces in an Even Layer on a Foil-Lined Half Sheet Pan. (i Also Sprinkled Left Over Paste on Potatoes.). |
|
7
Done
|
Place Cooling Rack Over Potatoes and 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. |
