When I was a kid, I wasn’t crazy about chicken thighs. In my house, we usually had them braised, which is fine. But there are so many other alternatives, so many ways to prepare them – like grilling them on skewers and serving them with a great dipping sauce; or marinating them in lime juice, garlic and spices, and then baking them in the oven. Chicken thighs cook quickly, especially if they’re boneless, they’re versatile, and, unlike the breast, are juicy and packed with flavor. The other plus is that they are more forgiving if you slightly overcook them, whereas if you slightly overcook a chicken breast you’ll have dry, tough, flavorless meat. Here is a recipe that is easy to prepare any night of the week. Happy cooking.
Chicken Thighs With Smoked Paprika
8 boneless chicken thighs
3 medium potatoes
1/2 cup finely chopped green olives stuffed with pimentos
1/2 teaspoon lemon zest
Salt & Pepper
3 Tablespoons smoked paprika
1/4 cup olive oil
3 minced garlic cloves
Preheat the oven to 375 degrees F. In a large bowl, combine the olive oil, salt, pepper, and paprika to form a paste. Place the thighs in the bowl and coat them evenly in the paste. In a smaller bowl, combine the olives, garlic and lemon zest. Slice the potatoes (1/4 inch thick slices). Place them on the bottom half of a sheet pan. Top the pan with a cooling rack. Place the thighs on the rack, lift the skin, and take spoonfuls of the olive mixture and place under the skin. Bake in the oven about an hour. The skin will crisp up, and all the juices from the chicken will give flavor to the potatoes. Serve with a salad and you’re good to go.