Roast Chicken With Paprika and Herb-Roasted Smashed Potatoes

Ingredients

• 2 (5 lb) roasting chickens
• 8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
• 1 tablespoon coarse kosher salt
• 2 12 teaspoons hot smoked spanish paprika
• divided
• 2 tablespoons montreal seasoning
• 1 12 lbs baby potatoes (1 to 1 1/2 inches in diameter)
• 2 tablespoons olive oil
• plus 2 teaspoons olive oil

Instructions

1. Butterfly the chicken.
2. Tuck wing tips behind shoulder.
3. Transfer to large rimmed baking sheet.
4. Using fingertips, separate skin from chicken over breasts and thighs.
5. Insert 1 thyme sprig between skin and flesh over each breast and each thigh.
6. Repeat with second chicken.
7. Mix 1 tablespoon kosher salt, 2 teaspoons paprika and 1 tablespoon Montreal Seasoning in small bowl.
8. Sprinkle all over chickens.
9. Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
10. Preheat oven to 400F
11. Place potatoes in 11x7x2-inch baking dish.
12. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika and 1 tablespoon Montreal Seasoning and toss.
13. Can add more salt and pepper if desired.
14. Add chicken and drizzle with 2 teaspoons oil.
15. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175F, about 1 hour.
16. Let chickens rest 10 minutes.
17. Meanwhile, toss potatoes with 1 tablespoon chopped thyme.
18. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes.
19. Coarsely smash.
20. Cut chickens into breast, wing, thigh, and leg pieces.
21. Transfer to platter.
22. Drizzle some drippings over chicken and potatoes and serve.