Spanish Style Roasted Chicken
By: Angela LeMoine
Published: Tuesday, April 9, 2013 - 5:54pm

Ingredients




5-6 chicken thighs
2 Tbsp paprika
1 Tbsp oil
1/2 a small onion
3/4 cup pimento olives, drained

Preparation

1 Oven at 375 degrees. 2 Place the chicken in a baking dish. To a small bowl, mix together the paprika and oil. Rub the paprika mixture all over the chicken, cover and refrigerate for about 4 hours. 3 In a food processor, add the onions and pulse until very finely chopped then add to a small bowl. Add the olives to the food processor and pulse until roughly chopped, I like to leave the olives a little chunkier. Add to the bowl. Drain as much liquid as possible. 4 Place the chicken on a baking sheet. Using a paring knife gently lift the skin away from the meat. Stuff the olive mixture under the skin then place it back over to cover. Its a messy job but so worth it! 5 Roast for about 45 minutes, until the juices run clear and the chicken is cooked through. The skin will be nice an crisp, shrink up a bit revealing all that fabulous olive underneath! Yum!!!

About

Chicken thighs, inexpensive and so juicy, a great budget friendly cut of meat! Last Friday I spent my night watching all shows food related, yes i know, very exciting Friday night! Well I came across Alton Brown talking about his favorite chicken dish to cook. Chicken thighs with a paprika rub then stuffed with pimento olives! Well it sounded and looked fantastic so I thought I definitely need to make this!!! Have to say, awesome crispy skin, super juicy and so flavorful!!! I served mine with some simple roasted potatoes and some mixed greens. So this recipe is the measurements I used but the idea is
all Altons!