Roast Chicken With Spanish Paprika And Herb-roasted Smashed Potatoes


  • 2 5-pound roasting chickens
  • 8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
  • 2 tablespoons coarse kosher salt
  • 2 1/2 teaspoons hot smoked Spanish paprika divided
  • 1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
  • 2 tablespoons plus 2 teaspoons olive oil


Start This Early In The Day Or The Night Before. Chilling The Chicken Uncovered For Several Hours Makes The Skin Crispy When Roasted.

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