Spanish olive stuffed chicken thighs

Name: Spanish olive stuffed chicken thighs
Yield: 2 to 3 servings
Cuisine: American
Ingredients: 4 bone in skin on chicken thighs deboned; Stuffing—————; 3 oz pimento green olives chopped; 2 large garlic minced; Large lemon zested, juice set aside; Paprika paste————; 3 tbsp smoked paprika; 2-3 tbsp evo and a splash of olive or caper juice if you like; 2 tsp kosher salt; Veggies————; Fennel quartered; Half medium yellow onion quartered; Red potatoes quartered; 3 oz capers drained

Chef Bryce @ChefBryce

Preheat to 400 degrees

Chef Bryce @ChefBryce

Preheat to 400 degrees

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Ingredients

2 to 3 servings

4bone in skin on chicken thighs deboned
Stuffing—————
3 ozpimento green olives chopped
2large garlic minced
Large lemon zested, juice set aside
Paprika paste————
3 tbspsmoked paprika
2-3 tbspevo and a splash of olive or caper juice if you like
2 tspkosher salt
Veggies————
Fennel quartered
Halfmedium yellow onion quartered
Red potatoes quartered
3 ozcapers drained

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Steps

1

Quarter the veggies and add to a foil lined pan. Add a cup evo and season to taste with salt, pepper, garlic powder, smoked paprika, juice of the lemon, capers and put a cooling rack on top
2

Add the stuffing ingredients to a bowl and mix well
3

Make the paprika paste
4

Debone the thighs and stuff an even amount of the stuffing under the skin of each thigh and loosely roll the meat and then the skin underneath the thigh, salt and pepper.
5

Rub the paste all over the chicken and set back on the rack and refrigerate for 30 minutes
6

Heat a non stick pan and sear the bottom of the thighs to crisp the under skin and add back to the rack and then in to the 400 degree pre heated oven and cook for 55 minutes.
7

Remove the rack with the thighs and add the veggies back into the oven and broil the veggies on high until slightly crisp, maybe 2 to 4 minutes (watch close)
8

Slice the chicken thighs and place on top of the potatoes and veggies and spoon a little of the reserved sauce over the top and serve