ROAST CHICKEN WITH PAPRIKA AND HERB-ROASTED SMASHED POTATOES

Roast Chicken With Paprika and Herb-Roasted Smashed Potatoes image

This is an excellent chicken with a nice crispy skin. Start this early in the day or the night before, chilling the chicken uncovered makes the skin crispy when roasted. I place the potatoes in the pan, then layer the chicken on top so the juices and flavors get into the potatoes. I am lucky enough to have a butcher who butterflies the chickens for me. But I have used store bought cut-up chicken pieces as well, just drizzle a bit more oil on them. The Spanish paprika is very good, but if you can't find it, Hungarian Hot Paprika works well too. There are usually enough left-overs to add to a salad or wrapped in tortillas the next day. Time does not include chilling or resting time. This is adapted from Bon Appetit magazine, 2007. Hope you enjoy!

Provided by Scoutie

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (5 lb) roasting chickens
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
1 tablespoon coarse kosher salt
2 1/2 teaspoons hot smoked spanish paprika, divided
2 tablespoons montreal seasoning
1 1/2 lbs baby potatoes (1 to 1 1/2 inches in diameter)
2 tablespoons olive oil, plus 2 teaspoons olive oil

Steps:

Butterfly the chicken. 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 1 tablespoon kosher salt, 2 teaspoons paprika and 1 tablespoon Montreal Seasoning in small bowl. Sprinkle all over chickens.
Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
Preheat oven to 400°F
Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika and 1 tablespoon Montreal Seasoning and toss. Can add more salt and pepper if desired.
Add chicken and drizzle with 2 teaspoons oil.
Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour.
Let chickens rest 10 minutes.
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 chicken and potatoes and serve.

Nutrition Facts : Calories 2634.2, Fat 187, SaturatedFat 52.4, Cholesterol 828.5, Sodium 2526.7, Carbohydrate 27.5, Fiber 4.6, Sugar 2.1, Protein 197.6