Pimentón Roast Chicken and Potatoes
Bird’s the word. The word for this bird is wonderful. Simple, flavourful comfort food that is hearty and pleasing. Pair with a side salad (I will be posting many options shortly) and you have that go-to meal that becomes a dinner party default for years to come.
Below is the excerpt from food blog “Lottie + Doof” which featured the recipe on their site. ENJOY!
From Lottie + Doof- “The secrets of this recipe are in the details, so make substitutions at your own risk. I think Yukon Golds were made for this recipe, and I love them roasted more than people say I should. It is a pain to track down two kinds of paprika- but since you will likely want to make this again it is worth the effort. I think the chicken should sit overnight in the fridge to really develop flavor, but 5 or 6 hours will do in a pinch. On my second go around, I increased the potato quantities because they are just so, so good. I suggest you do the same by including an extra potato or two.
Pimentón Roast Chicken and Potatoes (adapted from David Tanis via Bon Appetit )
- 8 garlic cloves, finely grated
- 2 tablespoons plus 2 teaspoons kosher salt
- 2-3 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon hot smoked Spanish paprika
- 2 3 1/2–4-pound whole chickens
- 2 large bunches fresh thyme
- 2-3 pounds Yukon Gold potatoes, unpeeled
- Kosher salt, freshly ground pepper
- 3-4 tablespoons olive oil
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup thinly sliced scallions
- Smoked paprika (for dusting)
Rinse and VERY thoroughly dry chickens. Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. It will be clumpy, don’t worry. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 6 hours or overnight (for more flavor).
Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet.
Preheat oven to 500°F. Place chickens side by side atop potatoes in roasting pan.
Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°F. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165° F, 20-35 minutes longer. Let rest for 15 minutes before carving chicken. Keep potatoes warm in oven until chicken is carved and ready to be served.
Transfer potatoes to 1–2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.
***I trussed the chicken in these photos, which was my first attempt. I don’t think these should be trussed, I think it slowed down the cooking. Don’t bother.
***The skin charred a little both times I made this, but the chickens remained really moist and flavorful. So, no worries- and I liked the dark skin.If your skin starts to get too black for your own taste, you can cover it loosely with foil.
***If the potatoes are getting too dark (you want them a little dark, those are my favorite parts), you can transfer the chickens to their own pan to finish cooking them.”
URLs in this post:
 Lee Bailey’s Country Weekends: http://www.saveur.com/article/Kitchen/Back-of-the-Bookshelf-Lee-Baileys-Country-Weekends
 French Farm House Cookbook: http://www.saveur.com/article/Kitchen/Back-of-the-Bookshelf-The-French-Farm-House-Cookbook