Pimenton Roast Chicken Recipe

Name: Pimenton Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chickens; 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 1/2-4-pound whole chickens; 2 large bunches fresh thyme or marjoram; Potatoes; 2 pound large Yukon Gold potatoes, unpeeled; Kosher salt, freshly ground pepper; 3 tablespoons olive oil; 1/2 cup chopped flat-leaf parsley; 1/2 cup thinly sliced scallions; Smoked paprika (for dusting); Read More http://www.bonappetit.com/recipes/2012/10/pimenton-roast-chickens-with-crispy-potatoes#ixzz2TncNinMD

Servings: persons

Chickens
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 1/2-4-pound whole chickens
2 large bunches fresh thyme or marjoram
Potatoes
2 pound large Yukon Gold potatoes, unpeeled
Kosher salt, freshly ground pepper
3 tablespoons olive oil
1/2 cup chopped flat-leaf parsley
1/2 cup thinly sliced scallions
Smoked paprika (for dusting)
Read More http://www.bonappetit.com/recipes/2012/10/pimenton-roast-chickens-with-crispy-potatoes#ixzz2TncNinMD

1
Chickens
2
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).
3
Potatoes
4
Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet.
5
Preheat oven to 500u00b0. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.)
6
Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425u00b0. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165u00b0, about 20 minutes longer. Let rest for 15 minutes.
7
Transfer potatoes to 1-2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.
8
Read More http://www.bonappetit.com/recipes/2012/10/pimenton-roast-chickens-with-crispy-potatoes#ixzz2TncVRFqJ

814

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chickens, 8 garlic cloves, finely grated, 2 tablespoons plus 2 teaspoons kosher salt, 2 tablespoons olive oil, and more.

Yes, Pimenton Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pimenton Roast Chicken

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