Sunday, April 15, 2012

Smoked Paprika Chicken Thighs with Potatoes and Onions

When telling others, I am a Dutch oven cook,They will tell me about the time they were camping with someone that cooked a chicken and potatoes in one at comp. "It was the best chicken I ever had". I'll bet you get the same remake. Well! I just watched Alton Brown do the best chicken dinner he ever cooked, But I think we can do it better. In the Dutch oven. Sorry Alton! First you need to find a rack that will fit in your 12" oven, but to big to go all the way to the bottom. Just an inch or two off the bottom, or one with legs that long. You are going to put the potatoes and onions on the bottom, then the rack, then the chicken. You will see in the recipe as we go.

6 ounces pimento stuffed green olives,chopped
2 teaspoons lemon zest
2 cloves garlic minced or grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
8 bone-in, skin-on, chicken thighs
1 1/2 pounds Yukon gold potatoes, unpeeled
1 medium onion, sliced thin

Preheat a 12" deep Dutch oven to 375°f. with 10 charcoals on the bottom, and 16 to 18 on top. Combine the olives, lemon zest, and garlic in a small bowl. set aside. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl. On a cutting board (just for raw chicken) lay the chicken thighs skin side down. using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat from the bone. Discard the bone. Add the boned chicken thighs to the paprika paste and massage to coat. Thinly slice the potatoes on a mandolin, about 3/16-inch thick. Arrange the potato slices and onions in a single, even layer on the bottom of the Dutch oven, ( you may use a foil lining if you like), Sprinkle with the remaining 3/4 teaspoon salt. Place the grill rack over the potato, onion layer, so the chicken drippings will season the potatoes as they cook. Stuff about 2 tablespoons of the olive mixture UNDER the skin of each chicken thigh.  Arrange the chicken thighs, skin-side up, on the grill rack. Bake until skin is crispy and the potatoes are tender, 55 to 60 minutes, Remove the rack with the chicken thighs, and let rest. Return the lid to the Dutch oven for about 10 minutes to crisp up the potatoes a little.Serve 


  1. Hey man, I just found your blog. This recipe sounds mighty tasty. I'm a beginner at dutch over cooking, but wanting to really get into it this year. Come on over to my blog and see my Pig Roast. Did a whole pig in my smoker. Sure would like to have you following my blog too. Your newest follower, Steve

  2. Looks like a great recipe. I'm sure Alton (with an A) would love it.