Pimentón Roast Chickens with Crispy Potatoes

Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.

Pimentón Roast Chickens with Crispy Potatoes
Pimentón Roast Chickens with Crispy Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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)

Directions

Chickens 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). Potatoes 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. Preheat oven to 500°. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.) Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165°, about 20 minutes longer. Let rest for 15 minutes. Transfer potatoes to 1–2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: