Roast Chicken With Spanish Paprika And Herb-Roasted Smashed Potatoes

1. 1

   Butterfly the chicken.

2. 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. 3

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

4. 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. 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.

* Per serving · 4 servings · Values may vary.