Olive-Brined Chicken With Grilled Onions And Paprika Oil

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2 quarts water

1/2 cup kosher salt

1/4 cup sugar

1/4 cup herbes de Provence

Finely grated zest and juice of 2 lemons

1 cup pitted Spanish green olives, smashed

10 bay leaves

12 whole chicken legs, divided into drumsticks and thighs

1/2 cup vegetable oil

1 tablespoon hot pimentón de la Vera (smoked Spanish paprika)

2 tablespoons chopped thyme

3 large Vidalia or other sweet onions, sliced crosswise 1/2 inch thick

Salt and freshly ground pepper

1/2 cup pimiento-stuffed Spanish olives, sliced crosswise 1/4 inch thick

1/2 cup flat-leaf parsley leaves

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