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Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
EPICURIOUS6Ingredients
75Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 10 lb. roasting chickens
- 8 sprigs fresh thyme (plus 1 tablespoon chopped fresh thyme)
- 2 Tbsp. kosher salt (coarse)
- 2 1/2 tsp. spanish paprika (hot smoked, * divided)
- 1 1/2 lb. baby potatoes (1 to 1 1/2 inches in diameter)
- 2 Tbsp. olive oil
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