This recipe, adapted from one created by Alton Brown, was made easier by the use of the Spiralizer. It took seconds to slice two pounds of potatoes and an onion into uniform quarter inch slices.

The recipe requires a number of steps, notably boning the chicken thighs, but it’s definitely worth the effort involved. The end result is a flavorful, one dish meal. The olive mixture tucked under the skin is a nice touch. I was a bit fearful that the smoked paprika would be overpowering, but that wasn’t the case. It was mellow and wonderful. I will definitely make this again.

Ingredients:

6 ounces pimento stuffed green olives, chopped ( I used a 5 3/4 oz. jar)
zest from 1 lemon
3 cloves of garlic, grated
3 TBS smoked paprika
1 1/2 TBS olive oil
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 bone-in, skin-on chicken thighs
2 pounds Yukon gold or red potatoes, unpeeled (about 4 medium potatoes)
1 medium onion

Method:

1. Prepping the chicken thighs earlier in the day and having them ready to incorporate into the recipe makes shorter work of prep before dinner. In any case, you need to bone the chicken thighs because you want boneless thighs with the skin for the recipe. It’s actually pretty easy if you use kitchen shears. Put the thighs, skin side down, on a board and cut around the bone with the shears, leaving the skin intact.
2. Preheat the oven to 375 degrees.
3. Chop the olives. Combine with the lemon zest and garlic. Set aside.
4. Make a paste of the smoked paprika, olive oil, 1 tsp. salt, and pepper in a bowl large enough to hold the chicken. Add the chicken to the paste and massage to coat all the surfaces.
5. Spiralize the potatoes and onion using the slicer blade. You’ll get individual slices if you cut half way through the potatoes and onion before spiralizing.
6. Line a half sheet pan with foil. Spread the potato and onion slices out in an even layer. Sprinkle with the remaining teaspoon of salt.
7. Next step is to stuff  about two tablespoons of the olive mixture under the skin of each thigh. It’s easy to lift the skin and fold it back down over the olive mixture. Place a rack (a cooling rack works well) over the potatoes. Place the thighs, skin side up, on the rack so that the juices drop down over the potatoes while cooking.
8. Bake for approximately an hour until the chicken skin is crispy and the potatoes are done. If you want the potatoes a little crispier, remove the rack with the chicken and pop the sheet pan back in the over for a few more minutes.