Paprika-Roasted Chickens and Potatoes
Updated Jan. 25, 2024
- Total Time
- About 4 hours, plus overnight brine
- Prep Time
- 5 minutes
- Cook Time
- 4 hours, plus overnight brine
- Rating
- Comments
- Read comments
Ingredients
- 1½tablespoons smoked paprika
- 1tablespoon coarsely ground black pepper, plus more to taste
- 1teaspoon ground cayenne
- Salt
- 2lemons
- 2(3½- to 4-pound) whole chickens, patted dry
- ¼cup extra-virgin olive oil
- 3pounds baby creamer potatoes
- ¼cup sliced chives or scallions
Nutritional analysis per serving (8 servings)
825 calories; 51 grams fat; 13 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 58 grams protein; 1458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The day before cooking, dry-brine the chicken: In a small bowl, stir together the paprika, black pepper, cayenne and 1½ tablespoons Diamond Crystal kosher salt (or a heaping 2 teaspoons fine sea salt). Using a fork or toothpick, puncture the lemons all over. Place the chickens on a sheet pan, then place the lemons in the chicken cavities. Pinch the skin from the sides of the cavities together, then use toothpicks to pin shut. Rub the paprika mixture all over the outside of the birds. Refrigerate uncovered for 12 to 24 hours. If your refrigerator can’t fit a sheet pan, put the chickens on plates. If you’re tight on time, you can leave the chickens out at room temperature for 1 hour before proceeding.
- Step 2
Heat the oven to 300 degrees. In a medium bowl, toss the potatoes with 2 tablespoons olive oil and season with salt and pepper. Place the potatoes around the chickens; it’s OK if the potatoes are piled up. Drizzle the chickens with the remaining 2 tablespoons olive oil.
- Step 3
Roast for 2½ to 3 hours, until a leg easily wiggles out of its socket and the potatoes are tender. Tilt the chickens to pour juices into the pan, then transfer to a cutting board to rest for 15 to 30 minutes. Transfer the potatoes to a serving bowl or platter, then pour the pan juices into a liquid measuring cup or bowl. Pour or spoon off the fat that rises to the top of the juices. Carve the chicken. To serve, stir the chives into the pan juices, then serve the chicken and potatoes with spoonfuls of the sauce over everything.
Private Notes
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Comments
Really easy & delicious. My chickens were ready after 2.5 hours but the potatoes weren’t quite done. So, I took the chickens out & turned the oven up to 425 to roast the potatoes 10 more minutes. I also put some fresh arugula with feta right onto the hot sheet pan when the potatoes finished; I put the carved pieces of chicken over the arugula; then poured the pan juices over all of it. I also squeezed the lemons into the pan juices before carving the chicken.
I roast a spatchcocked chicken over potatoes on a sheet pan frequently. There is no leakage and the juices are absorbed by the potatoes. My sheet pan has lower sides than the one in the photo - and I've never even been close to having a problem. Go for it.
If you have kids that aren’t ready for the heat of cayenne, omit it and substitute Szeged Hungarian Sweet Paprika- it’s got a rich flavor, not sweet just flavorful.
If using a kosher chicken (soaked and salted), does it still need a dry brine or just a spice rub without salt?
The cooking time is way too long. It really depends on the size of the chicken. I had a 3.28 pound chicken and cooked for two hours which was too long. A little overcooked also way too much salt. I reduced to 1/2 tablespoon kosher salt for one chicken and it was too much
Excellent and easy! Make sure your pan has sides that are high enough as this produces a lot of delicious broth. I used shallots because I didn’t have scallions or chives but it was delicious. I will be making this again and again.