Method

Make the paste and filling

• In a small bowl
  • Stir together the smoked paprika and salt
  • Add just enough oil to make a smooth paste
• Chop up the cocktail olives
• Peel and mince the garlic
• Zest the lemon and add to the filling
• Chop and mix the filling together

Stuff and assemble

• Line a tray with aluminum foil and set a wire rack on top
• Using kitchen shears, debone the chicken thighs, keeping the skin intact
• Transfer thighs to a large mixing bowl and toss with the paste
• Use your finger to separate the skin from the muscle
• Stuff the filling between the skin and thigh
• Place the stuffed thighs on the prepared tray

Bake

• Bake at 400°F for 40–45 mins