Roast Chicken With Paprika and Herb-Roasted Smashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is an excellent chicken with a nice crispy skin. Start this early in the day or the night before, chilling the chicken uncovered makes the skin crispy when roasted. I place the potatoes in the pan, then layer the chicken on top so the juices and flavors get into the potatoes. I am lucky enough to have a butcher who butterflies the chickens for me. But I have used store bought cut-up chicken pieces as well, just drizzle a bit more oil on them. The Spanish paprika is very good, but if you can't find it, Hungarian Hot Paprika works well too. There are usually enough left-overs to add to a salad or wrapped in tortillas the next day. Time does not include chilling or resting time. This is adapted from Bon Appetit magazine, 2007. Hope you enjoy! Ingredients:
2 (5 lb) roasting chickens |
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme |
1 tablespoon coarse kosher salt |
2 1/2 teaspoons hot smoked spanish paprika, divided |
2 tablespoons montreal seasoning |
1 1/2 lbs baby potatoes (1 to 1 1/2 inches in diameter) |
2 tablespoons olive oil, plus 2 teaspoons olive oil |
Directions:
1. Butterfly the chicken. Tuck wing tips behind shoulder.
2. Transfer to large rimmed baking sheet.
3. 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.
4. Mix 1 tablespoon kosher salt, 2 teaspoons paprika and 1 tablespoon Montreal Seasoning in small bowl. Sprinkle all over chickens.
5. Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
6. Preheat oven to 400°F
7. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika and 1 tablespoon Montreal Seasoning and toss. Can add more salt and pepper if desired.
8. Add chicken and drizzle with 2 teaspoons oil.
9. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour.
10. Let chickens rest 10 minutes.
11. Meanwhile, toss potatoes with 1 tablespoon chopped thyme.
12. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash.
13. Cut chickens into breast, wing, thigh, and leg pieces.
14. Transfer to platter. Drizzle some drippings over chicken and potatoes and serve.
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