Really?! Olive stuffed chicken thighs with crispy skin and potatoes. That is all.
Olive Stuffed Chicken Thighs
INGREDIENTS
6 chicken thighs (de-boned with skin on)
5 oz. green olives
1/2 of a lemon
2 cloves garlic (chopped)
2 tablespoons smoked paprika (make sure you buy smoked paprika)
1 tablespoon olive oil
salt
pepper
1 lb. potatoes thinly sliced (red or yukon, whichever you prefer)
1 medium yellow onion thinly sliced
DIRECTIONS
- chop up the olives and add the juice of half of a lemon and the chopped garlic
 |
| I mean, how could you NOT love this! |
- in a larger bowl add the olive oil and paprika (and as much salt and pepper as you want, however, remember there are olives in this dish so tread lightly with the salt) and it makes a paste
- next add the de-boned chicken thighs to the paste and massage and marinate them for as long as you like (I usually do these first few steps in the morning)
- pre-heat the oven to 375
- line a baking sheet with foil and spray with cooking spray and spread out the thinly sliced potatoes and onions, or in our case since Kyle doesn't eat onions I spread them on half of the baking sheet, see below :)
- take a cooling rack and place on top of the potatoes/onions on the baking sheet, add about 2 tablespoons of the olive mixture and stuff it under the skin of the chicken thighs, and then place the thighs on the cooling rack
- bake for 60 minutes and then serve!
We serve this dish with a light and almost sweet spinach salad to counter balance the saltiness of the chicken.
Spinach and Strawberry Salad
INGREDIENTS
baby spinach
strawberries
toasted almonds
For the vinaigrette
1 tablespoon sugar
3 tablespoons apple cider vinegar
1 tablespoon chopped shallot
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 dash/shake of worcestershire sauce
about 1/4 cup or a little less of vegetable oil
salt and pepper to taste