Roast Chicken With Paprika and Herb-Roasted Smashed Potatoes

1. 1

   Butterfly the chicken.

2. 2

   Tuck wing tips behind shoulder.

3. 3

   Transfer to large rimmed baking sheet.

4. 4

   Using fingertips, separate skin from chicken over breasts and thighs.

5. 5

   Insert 1 thyme sprig between skin and flesh over each breast and each thigh.

6. 6

   Repeat with second chicken.

7. 7

   Mix 1 tablespoon kosher salt, 2 teaspoons paprika and 1 tablespoon Montreal Seasoning in small bowl.

8. 8

   Sprinkle all over chickens.

9. 9

   Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.

10. 10

    Preheat oven to 400F

11. 11

    Place potatoes in 11x7x2-inch baking dish.

12. 12

    Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika and 1 tablespoon Montreal Seasoning and toss.

13. 13

    Can add more salt and pepper if desired.

14. 14

    Add chicken and drizzle with 2 teaspoons oil.

15. 15

    Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175F, about 1 hour.

16. 16

    Let chickens rest 10 minutes.

17. 17

    Meanwhile, toss potatoes with 1 tablespoon chopped thyme.

18. 18

    Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes.

19. 19

    Coarsely smash.

20. 20

    Cut chickens into breast, wing, thigh, and leg pieces.

21. 21

    Transfer to platter.

22. 22

    Drizzle some drippings over chicken and potatoes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.