Ingredients
- 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
Description
Start This Early In The Day Or The Night Before. Chilling The Chicken Uncovered For Several Hours Makes The Skin Crispy When Roasted.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter