Ingredients for Alton Brown's Smoked Paprika Chicken And Potatoes
- 1/2 cup pitted Kalamata olives, halved
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1/4 cup olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 boneless, skin-on chicken thighs
- 1 1/2 pounds Yukon Gold potatoes, thinly sliced
- 1 medium yellow onion, cut into wedges
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How to Make Alton Brown's Smoked Paprika Chicken And Potatoes
- Preheat oven to 375°F (190°C).
- In a small bowl, combine 1/2 cup Kalamata olives (pitted and halved), 1 tablespoon lemon zest, and 2 cloves garlic (minced). Set aside.
- 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.
- Lay 4 boneless, skin-on chicken thighs skin-side down.
- Using kitchen shears, cut down the length of the bone to expose it, then carefully separate the meat from the bone. Discard the bones.
- Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Rub the paprika paste generously over each thigh.
- Place the chicken thighs, skin-side up, on a wire rack placed over a foil-lined half-sheet pan.
- 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.
- Bake for 55-60 minutes, or until the chicken skin is crispy and the potatoes are tender.
- For extra crispy potatoes, remove the chicken and bake for an additional 5-10 minutes.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
15g
Fat
47g
Carbs
17g
