Roast Chicken With Spanish Paprika And Herb-Roasted Smashed Potatoes – a delicious recipe with roasting chickens, thyme, coarse kosher salt, paprika, baby potatoes, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Butterfly the chicken.
2
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 kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
3
Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
4
Preheat oven to 400u00b0F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175u00b0F, about 1 hour. Let chickens rest 10 minutes.
5
Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.
491
kcal
Calories
14
g
Fat
79
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (5-pound) roasting chickens, 8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme, 2 tablespoons coarse kosher salt, 2 1/2 teaspoons hot smoked Spanish paprika* divided, and more.
Yes, Roast Chicken With Spanish Paprika And Herb-Roasted Smashed Potatoes 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.
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