Pimentón Roast Chickens with Crispy Potatoes

 

I have made this chicken recipe twice now and I have to say it is absolutely packed full of flavor.  It has been a hit both times I made it.  Letting it marinade a few hours or overnight made it even better, the flavors really soaked into the chicken.  It is really easy to make, the roasted potatoes are cooked under the chicken to enhance their flavor full of garlic and paprika, you should try it. I am a spice wimp, so I just stuck to the smoked paprika and used regular paprika instead of the spicy paprika.
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.
 

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)

• Ingredient Info

  Smoked paprika is sold at most supermarkets. Look for hot smoked paprika, sometimes labeled Pimentón Picante or Pimentón de La Vera Picante, at specialty foods stores and latienda.com.

Preparation

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.