Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Start this early in the day or the night before. Chilling the chicken uncovered for several hours makes the skin crispy when roasted. Ingredients:
2 (5-pound) roasting chickens |
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme |
2 tablespoons coarse kosher salt |
2 1/2 teaspoons hot smoked spanish paprika* divided |
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter) |
2 tablespoons plus 2 teaspoons olive oil |
Directions:
1. Butterfly the chicken.
2. Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
3. Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
4. Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
5. Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.
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