Pimentón Roast Chicken and Potatoes

For chickens:

8 garlic cloves, finely grated
2 tablespoons plus 2 teaspoons kosher salt
2-3 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
For potatoes:

2-3 pounds Yukon Gold potatoes, unpeeled
Kosher salt, freshly ground pepper
3-4 tablespoons olive oil
1/2 cup chopped flat-leaf parsley
1/2 cup thinly sliced scallions
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.

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