Smoked paprika chicken thighs are stuffed with olives, cooked on top of sliced potatoes and onions. Perfect for dinner parties!
Smoked paprika has quickly become one of my favorite spices.
I love to use it in any dish that would benefit from a little bit of extra smokiness, like barbecue sauce or pulled pork. I’ve used it in salads, soups, you name it. It’s particularly good as a rub on these Smoked Paprika Chicken Thighs Stuffed with Olives.
I have been making these chicken thighs for several years now, and I’m particularly fond of making them when we’re having people over for dinner. Because they take quite awhile to cook, I like that I can get them all prepped up, then stick them in the oven and clean up before my guests arrive.
The first time I made this recipe, I tossed the potatoes and onions with a little olive oil, because I couldn’t fathom cooking veggies without any sort of fat. Big mistake. The extra fat from the chicken skin drips down onto the veggies, making sure they don’t end up dry. In fact, if you don’t cut off extra fat and skin, they get a little greasy.
I prefer to take the bones out of my chicken thighs before I cook them, because it makes them so much easier to eat. Maybe you could have your butcher do this for you. It’s really not that hard, to do, but having a good pair of kitchen shears does make it a lot easier. You can skip that step if you really want, but it can be a little tricky to cut around the bone when you’re eating. But, if you’re not having guests over, and there’s no one there to judge, just pick it up at eat it with your hands, fried chicken style!
- 1 pound yukon gold potatoes, thinly sliced
- 1 small yellow onion, thinly sliced
- 3 ounces pimento or garlic stuffed olives, coarsely chopped
- 1 teaspoon lemon zest
- 1 garlic cloves, minced or pressed
- 1 1/2 Tablespoons smoked paprika
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper , freshly ground
- 4 bone-in skin-on chicken thighs
Heat oven to 375°F. Line a baking sheet with aluminum foil and spread potatoes and onions evenly on the baking sheet. Place a cooling rack on the baking sheet, over top of the potatoes and onions.
Stir together olives, lemon zest and garlic in a small bowl. Set aside. In a separate small bowl, mix together the paprika, olive oil, salt and pepper to form a paste. Set aside.
Using sharp kitchen shears, trim excess skin and fat from the chicken thighs. Cut a slit along the bone of the chicken thigh, and carefully cut the bone from the thigh, being careful not to cut any holes in the chicken.
Carefully stuff about 2 Tablespoons of the olive mixture under the skin of each chicken thigh. Rub the skin and meat of each thigh evenly with the paprika mixture.
Place chicken thighs skin side up on the cooling rack over the potatoes and onions. Bake until the skin is crispy, about 60 minutes. Divide potatoes and onions evenly among 4 plates, and top each with one chicken thigh.
Removing the chicken bones is optional, but makes it much easier to eat the thighs. If you decide not to remove the bones, you may need to add 5 minutes on to the cooking time.
Smoked Paprika Chicken Thighs Stuffed with Olives Nutrition Notes:
The sodium content of this recipe is quite high, mostly due to the olives used in stuffing the chicken. If you really need to cut down on sodium, try reducing the amount of salt in the rub to 1/4 or 1/2 teaspoon. Try serving the smoked paprika chicken thighs and accompanying potatoes with one of the following dishes to make a complete meal: