Pimentón Roast Chickens with Crispy Potatoes

Ingredients

  • 8 garlic cloves, finely grated
  • 2 tablespoons plus 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon hot smoked Spanish paprika
  • 2 3 ½–4-pound whole chickens
  • 2 large bunches fresh thyme or marjoram
  • + 6 more ingredients
    • 2 pound large Yukon Gold potatoes, unpeeled
    • Kosher salt, freshly ground pepper
    • 3 tablespoons olive oil
    • ½ cup chopped flat-leaf parsley
    • ½ cup thinly sliced scallions
    • Smoked paprika (for dusting)

1. Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 4 hours or overnight (for more flavor). 2. L...

View full recipe at SpringPad

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