Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes

Name: Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
Yield: 4 to 6 Servings
Ingredients: 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

By Molly StevensPhotography by Brian Leatart

January 31, 2007

Recipe notes