Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
Photo by Brian Leatart
Ingredients
- 2 5-pound roasting chickens
- 8 teaspoons olive oil
- 1 ½ pounds baby potatoes (1 to 1 1/2 inches in diameter)
- 2 ½ teaspoons hot smoked Spanish paprika
- 2 tablespoons coarse kosher salt
- 1 tablespoon fresh thyme
- 8 large sprigs 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...
What wines go with Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes?
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