Alton Brown S Smoked Paprika Chicken And Potatoes Recipe

Ingredients for Alton Brown S Smoked Paprika Chicken And Potatoes

• Stuffed Green Olives
• 1 tablespoon lemon zest
• Garlic Cloves
• 2 tablespoons smoked paprika
• 1/4 cup olive oil
• Kosher Salt
• Black Pepper
• 4 boneless, skin-on chicken thighs
• Yukon Gold Potatoes
• Yellow Onion

How to Make Alton Brown S Smoked Paprika Chicken And Potatoes

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine 1/2 cup Kalamata olives (pitted and halved), 1 tablespoon lemon zest, and 2 cloves garlic (minced). Set aside.
3. In a large bowl, whisk together 2 tablespoons smoked paprika, 1/4 cup olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until a paste forms.
4. Lay 4 boneless, skin-on chicken thighs skin-side down.
5. Using kitchen shears, cut down the length of the bone to expose it, then carefully separate the meat from the bone. Discard the bones.
6. Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Rub the paprika paste generously over each thigh.
7. Place the chicken thighs, skin-side up, on a wire rack placed over a foil-lined half-sheet pan.
8. Arrange 1.5 lbs thinly sliced potatoes and 1 medium yellow onion (cut into wedges) in an even layer on the bottom of the pan, under the rack.
9. Bake for 55-60 minutes, or until the chicken skin is crispy and the potatoes are tender.
10. For extra crispy potatoes, remove the chicken and bake for an additional 5-10 minutes.
11. Serve immediately and enjoy!