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Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
- 2 5-pound roasting chickens
- 8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
- 2 tablespoons coarse kosher salt
- 2 1/2 teaspoons hot smoked Spanish paprika divided
- 1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
- 2 tablespoons plus 2 teaspoons olive oil
Directions:View on Bon Appetit
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