Roast Chicken With Paprika And Herb-roasted Smashed Potatoes

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 butterfly the chicken. tuck wing tips behind shoulder.
• 2 transfer to large rimmed baking sheet.
• 3 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.
• 4 mix 1 tablespoon kosher salt, 2 teaspoons paprika and 1 tablespoon montreal seasoning in small bowl. sprinkle all over chickens.
• 5 transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
• 6 preheat oven to 400°f
• 7 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.
• 8 add chicken and drizzle with 2 teaspoons oil.
• 9 place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°f, about 1 hour.
• 10 let chickens rest 10 minutes.
• 11 meanwhile, toss potatoes with 1 tablespoon chopped thyme.
• 12 return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. coarsely smash.
• 13 cut chickens into breast, wing, thigh, and leg pieces.
• 14 transfer to platter. drizzle some drippings over chicken and potatoes and serve.