Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes

Name: Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 680 grams baby potatoes (1 to 1 1/2 inches in diameter); 2 Tbsps coarse kosher salt; 2 Tbsps olive oil; 3 teaspoons hot smoked Spanish paprika* divided; 5 kilograms roasting chickens; 8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme

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

Butterfly the chicken.

Ingredients you will need

Whole 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.

Ingredients you will need

Whole Chicken

Thyme

Equipment you will use

Baking Sheet

Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl.

Ingredients you will need

Coarse Kosher Salt

Paprika

Equipment you will use

Bowl

Sprinkle all over chickens.

Ingredients you will need

Chicken

Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.

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Chicken

Preheat oven to 400°F.

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Oven

Place potatoes in 11x7x2-inch baking dish.

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Potato

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Baking Pan

Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika.

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Olive Oil

Paprika

Sprinkle with salt and pepper; toss.

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Salt And Pepper

Drizzle chicken with 2 teaspoons oil.

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Whole Chicken

Cooking Oil

Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour.

Ingredients you will need

Potato

Whole Chicken

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Kitchen Thermometer

Oven

Let chickens rest 10 minutes.

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Chicken

Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash.

Ingredients you will need

Potato

Thyme

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Oven

Cut chickens into breast, wing, thigh, and leg pieces.

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Chicken

Transfer to platter.

Drizzle some drippings over; serve.

Equipment

Ingredients

Servings:

680grams

baby potatoes (1 to 1 1/2 inches in diameter)2Tbsps

coarse kosher salt 2Tbsps

olive oil 3teaspoons

hot smoked Spanish paprika* divided 5kilograms

roasting chickens 8large sprigs

fresh thyme plus 1 tablespoon chopped fresh thyme

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Becker Vineyards Tempranillo. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.