Recipe by katie in the UP
I saw Alton making this recipe on TV....DH and I made it the next evening. Fabulous flavors! Easy to make.
Top Review by brendafoodieheaven
Sorry Alton, but I have to give this recipe a thumbs down!! I have tried many of your recipes and normally find them great, but after following your recipe to a T I was very underwhelmed at the lack of flavor. It smelled great but the flavor was lacking. I think I'd add lipton's onion soup mix to the potatoes and dice the onions instead of slicing them. Also might try add the onion soup mix to the olive stuffing, that might help. Sorry again cause I'm a big fan but this one is a fail.
- 6 ounces pimento stuffed green olives, chopped
- 2 teaspoons lemon zest
- 2 garlic cloves, grated
- 3 tablespoons smoked paprika
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon black pepper, freshly ground
- 8 bone-in skin-on chicken thighs
- 2 lbs yukon gold potatoes, unpeeled and thinly sliced
- 1 medium yellow onion, sliced
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Combine the olives, lemon zest and garlic in a small bowl. Set aside.
- Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
- 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.
- 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.
- 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.).
- 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.