Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
Roast Chicken with Spanish Paprikan and Herb-Roasted Smashed Potatoes might be just the main course you are searching for. One serving contains 1308 calories, 97g of protein, and 90g of fat. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 6. Head to the store and pick up thyme plus 1 tablespoon thyme, roasting chickens, coarse kosher salt, and This recipe is typical of European cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl.
Sprinkle all over chickens.
Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
Place potatoes in 11x7x2-inch baking dish.
Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika.
Sprinkle with salt and pepper; toss.
Drizzle chicken 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.
Drizzle some drippings over; serve.