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Whole Roasted Chicken (Lottie & Doof Style)

For chicken:

  • 4 garlic cloves, finely grated
  • 1 tablespoons kosher salt
  • 1-2 tablespoons olive oil
  • 1 tablespoons smoked paprika
  • 1/2 tablespoon hot smoked Spanish paprika
  • 1 3 1/2–4-pound whole chickens
  • 1 large bunches fresh thyme

For potatoes:

  • 1-2 pounds Yukon Gold potatoes, unpeeled
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped flat-leaf parsley (optional)
  • 1/4 cup thinly sliced scallions (optional)
  • 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.

Serves: 8

***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.

Melissa Fuller