Roast Chicken With Spanish Paprika And Herb-Roasted Smashed Potatoes
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Coarse Kosher Salt2 tbsp
Olive OilDirections:
1
Butterfly the chicken
2
Tuck wing tips behind shoulder
3
Transfer to large rimmed baking sheet
4
Using fingertips, separate skin from chicken over breasts and thighs
5
Insert 1 thyme sprig between skin and flesh over each breast and each thigh
6
Repeat with second chicken
7
Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl
8
Sprinkle all over chickens
9
Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight
10
Preheat oven to 400°F
11
Place potatoes in 11x7x2-inch baking dish
12
Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika
13
Sprinkle with salt and pepper; toss
14
Drizzle chicken with 2 teaspoons oil
15
Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour
16
Let chickens rest 10 minutes
17
Meanwhile, toss potatoes with 1 tablespoon chopped thyme
18
Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes
19
Coarsely smash
20
Cut chickens into breast, wing, thigh, and leg pieces
21
Transfer to platter
22
Drizzle some drippings over; serve
23
Butterfly the chicken
24
Tuck wing tips behind shoulder
25
Transfer to large rimmed baking sheet
26
Using fingertips, separate skin from chicken over breasts and thighs
27
Insert 1 thyme sprig between skin and flesh over each breast and each thigh
28
Repeat with second chicken
29
Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl
30
Sprinkle all over chickens
31
Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight
32
Preheat oven to 400°F
33
Place potatoes in 11x7x2-inch baking dish
34
Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika
35
Sprinkle with salt and pepper; toss
36
Drizzle chicken with 2 teaspoons oil
37
Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour
38
Let chickens rest 10 minutes
39
Meanwhile, toss potatoes with 1 tablespoon chopped thyme
40
Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes
41
Coarsely smash
42
Cut chickens into breast, wing, thigh, and leg pieces
43
Transfer to platter
44
Drizzle some drippings over; serve