Name: Pimentón Roast Chickens with Crispy Potatoes
Yield: 8 Servings
Ingredients: 8 garlic cloves, finely grated; 2 tablespoons plus 2 tsp. kosher salt; 2 tablespoons olive oil; 2 tablespoons smoked paprika; 1 tablespoon hot smoked Spanish paprika; 2 3½–4-lb. whole chickens; 2 large bunches fresh thyme or marjoram; 3 lb large Yukon Gold potatoes, unpeeled; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; ½ cup chopped flat-leaf parsley; ½ cup thinly sliced scallions; Smoked paprika (for dusting)

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Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.

Recipe notes