Prep: 20m
Cook: 60m
Servings: 4
A favorite of Alton Brown, this is a more-interesting-than-usual sheet pan meal, incorporating a baking rack to allow the tasty juices of the chicken and tapenade-like stuffing to flavor the potatoes below.
—Ingredients—
Fast
- 2 lbs. yukon gold potatoes, sliced 1/4″
- 3 tbsp smoked paprika
- 2 tbsp oil
- 8 thighs, skin on (deboned if necessary)
- 6 oz. pimento stuffed olives, chopped
- zest of 1 lemon
- 2 garlic cloves, minced
—Method—
Fast Method
- Place the sliced potatoes on a sheet pan, and place a baking/cooling rack over the potatoes.
- Combine the olive mixture ingredients in a bowl.
- In a large bowl combine paprika, oil, and 1tbsp water to create a paste.
- Add chicken to the bowl and cover with the paste.
- Place the chicken on the rack.
- Slide your fingers under the skin of the thighs to detach from the meat, then stuff with the olive mixture.
- Bake at 375 for 1 hour.