Smoked Paprika Chicken Thighs With Potato And Onion Recipes
SMOKED PAPRIKA CHICKEN THIGHS WITH POTATO AND ONION
Make and share this Smoked Paprika Chicken Thighs With Potato and Onion recipe from Food.com.
Provided by Diane C 2
Categories Chicken Thigh & Leg
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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. Add the boned chicken thighs to the paste and massage to coat.
- Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.
- Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. 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.
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.
Provided by katie in the UP
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 714.1, Fat 39.5, SaturatedFat 9.5, Cholesterol 157.9, Sodium 1472.7, Carbohydrate 53.4, Fiber 7.9, Sugar 4, Protein 38.3
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