2 Reviews

Wow, this is WONDERFUL! Thanks for sharing! I cut the recipe in half for the two of us, and only used 1 9oz. chicken breast and 2 medium red potatoes. I sliced a pocket in the 2 pieces of the chicken breast, which worked very well. I was doubtful about the potatoes and chicken actually getting done at the same time, but it almost worked! I suggest putting the sliced potatoes in about 15 minutes ahead of time, then putting the stuffed chicken and sliced onions (and I added a cup of fresh broccoli) on the tray for the remaining time. Oh, and I didn't need all the paprika paste on the chicken, so I added a bit more oil to it and brushed it over the potatoes and veggies. Great, flavorful dish!

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J-Lynn January 29, 2014

Thankfully, mom is in town to de-bone the chicken thighs for me. Eek! Of course, she no longer eats meat. So, we made this recipe with half the ingredients, but forgot to adjust the cooking time accordingly. Our chicken was overcooked, and the thin-sliced potatoes crunched like potato chips, but the flavor of this dish was incredible! The combination of smoked paprika, fresh lemon zest, and green olives was SO good. Mom even tried it. I'll definitely be making this again, but will not overcook the food next time. :) Thanks for sharing this recipe, Katie!

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**Tinkerbell** January 19, 2013
Alton Brown's Smoked Paprika Chicken and Potatoes