Tuesday, April 9, 2013

Paprika Oven-Roasted chicken

The other day I had food network on and saw "The best thing I ever made". Alton Brown's paprika chicken looked really good but I had one problem with it... Olives. I hate Olives. I still felt that it needed that briny "bite" that olives would give it so I replaced them with marinated artichoke hearts. Lastly I added to the vegetables with chopped sweet potatoes and carrots.

6 ounces pimento stuffed green olives marinated artichoke hearts, chopped
2 teaspoons lemon zest
2 cloves garlic, 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 pounds Yukon gold potatoes, unpeeled
1 medium yellow onion, frenched

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. Chop up all the vegetables into 1/2" chunks Arrange the sweet potatoes, carrots, potatoes & 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 artichoke 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.(Mine was about 75 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.

Honestly the ingredients couldn't have cost more than $6-7 total, other than having to wait for it to bake this was really easy...
What I'd change for next time:

-I'd probably leave the bone in, its really not worth the effort of removing it, plus it'll help with flavor.
-I'd add more lemon zest, maybe throw a few lemon slices over the skin of the thighs too

Source -> http://www.foodnetwork.com/recipes/alton-brown/smoked-paprika-chicken-thighs-with-potato-and-onion-recipe/index.html

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