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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.
From: bonappetit.com SERVES 8
chickens
8 garlic cloves, finely grated
2 tablespoons plus 2 tsp. kosher salt
2 tablespoons olive oil
2 tablespoons smoked paprika
1 tablespoon hot smoked Spanish paprika
2 3˝–4-lb. whole chickens
2 large bunches fresh thyme or marjoram
potatoes
3lb large Yukon Gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
˝ cup chopped flat-leaf parsley
˝ cup thinly sliced scallions
Smoked paprika (for dusting)
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.
