Paprika rubbed Chicken with Roasted Garlic

By á-216

Ingredients

• 2 tablespoons paprika
• 1 teaspoon dried oregano
• Coarse salt
• 2 whole chickens (3 to 3 1/2 pounds each)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 8 heads garlic, halved horizontally

Details

Servings 8
Preparation time 85mins
Cooking time 85mins

Preparation

Step 1

Preheat oven to 450 degrees. Mix together paprika, oregano, and 1 tablespoon plus 1 teaspoon salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine. Pat chickens dry with paper towels. Rub skin of each with 1 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into each cavity.
Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Scatter remaining garlic-head halves around chicken; drizzle garlic with remaining 1/4 cup oil, then turn cut side down on sheet. Roast for 10 minutes. Tent birds loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chickens, and let rest for 10 minutes before serving with roasted garlic.