Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
A flavorful roast chicken dish featuring butterflied chickens seasoned with hot smoked Spanish paprika and fresh thyme, served alongside herb-roasted baby potatoes that are perfectly smashed for a delightful texture.
Ingredients
- •2 whole roasting chickens
- •8 sprigs fresh thyme
- •2 tablespoons coarse kosher salt
- •2½ teaspoons hot smoked Spanish paprika
- •1½ pounds baby potatoes
- •2⅓ tablespoons olive oil
- •note
Cooking Instructions
- 1.
Butterfly the chicken.
5 min
- 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.
15 min
- 3.
Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
480 min
- 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.
60 min
- 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.
15 min
