Paprika-Rubbed Chickens with Roasted Garlic
Sweet, smoky paprika meets the mellow richness of roasted garlic in these perfectly spiced birds. Roasting the chickens at a lower temperature than most achieves a crisp skin without burning the paprika.
Martha Stewart Living, January 2011
- Prep Time 15 minutes
- Total Time 1 hour
- Serves 10
Yield Serves 8 to 10
- 2 tablespoons paprika
- 1 teaspoon dried oregano
- Coarse salt
- 2 whole chickens (3 to 3 1/2 pounds each)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 8 heads garlic, halved horizontally
- Preheat oven to 450 degrees. Mix together paprika, oregano, and 1 tablespoon plus 1 teaspoon salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine. Pat chickens dry with paper towels. Rub skin of each with 1 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into each cavity.
- Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Scatter remaining garlic-head halves around chicken; drizzle garlic with remaining 1/4 cup oil, then turn cut side down on sheet. Roast for 10 minutes. Tent birds loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chickens, and let rest for 10 minutes before serving with roasted garlic.
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