This Is Alton Brown's Favorite Chicken Recipe

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on; bone removed with kitchen scissors)
• 3 tablespoons Smoked Paprika (Eastern European style, adds deep smoky flavor)
• 1 tablespoon Neutral Oil (canola or light olive oil, used to bind the paste)
• to taste Salt (kosher salt preferred)
• to taste Black Pepper (freshly ground)
• 2 pounds Potatoes (sliced 1/4 inch with mandolin)
• 1 large Onion (strong onion, radially cut (French style))
• 1/2 cup Cocktail Olives (pitted and chopped)
• 1 Lemon (zest only)
• 3 cloves Garlic (minced)

Instructions

1. Bone the Chicken Thighs

   Place each thigh on a cutting board and use kitchen scissors to cut along the bone, opening the meat like a zip file while keeping the skin intact.

   Time: PT5M

2. Make the Paprika Paste

   In a mixing bowl combine 3 Tbsp smoked paprika, 1 Tbsp neutral oil, a pinch of salt and pepper. Stir until a smooth, sticky paste forms.

   Time: PT5M

3. Marinate the Chicken

   Rub the paprika paste all over each thigh, making sure to get it under the skin where possible. Let the chicken sit at room temperature while you prep the vegetables.

   Time: PT10M

4. Slice the Potatoes

   Using the mandolin, slice the potatoes into 1/4‑inch rounds. Place them in a large bowl.

   Time: PT5M

5. Prepare the Onion

   Cut the onion radially (French cut) into wedges and add to the bowl with the potatoes.

   Time: PT5M

6. Make the Olive‑Lemon Stuffing

   Finely chop 1/2 cup cocktail olives, zest the lemon, and mince the garlic. Mix together in a small bowl.

   Time: PT5M

7. Stuff the Chicken

   Gently lift a corner of the skin on each thigh and create a small pocket. Spoon the olive‑lemon mixture into the pocket, then smooth the skin back over.

   Time: PT5M

8. Preheat Oven and Arrange Pan

   Preheat the oven to 425°F (220°C). Spread the potatoes and onions on a baking sheet, then place the stainless steel cooling rack on top.

   Time: PT5M

   Temperature: 425°F

9. Roast the Chicken and Vegetables

   Place the stuffed chicken thighs skin‑side up on the rack. Roast for 45 minutes, or until the skin is deep golden and an instant‑read thermometer registers 165°F (74°C) in the thickest part.

   Time: PT45M

   Temperature: 425°F

10. Rest and Serve

    Remove the pan from the oven, let the chicken rest 5 minutes. Then lift each thigh, spoon a portion of the roasted potatoes and onions onto a plate, and place the chicken on top.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g