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Pimenton Roast Chickens with Crispy Potatoes
- 8 garlic cloves, finely grated
- 2 tablespoons plus 2 teaspoons kosher salt
- 2 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 or marjoram
- 2 pound large Yukon Gold potatoes, unpeeled
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup thinly sliced scallions
- Smoked paprika (for dusting)
Directions:View on Bon Appetit
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