Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes

Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
Photo by Brian Leatart

Ingredients

  • 2 ½ teaspoons hot smoked Spanish paprika
  • 1 ½ pounds baby potatoes (1 to 1 1/2 inches in diameter)
  • 8 large sprigs fresh thyme
  • 2 tablespoons coarse kosher salt
  • 2 5-pound roasting chickens
  • 8 teaspoons olive oil
  • 1 tablespoon fresh thyme

Butterfly the chicken. 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 kos...

View full recipe at Epicurious

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