John Kernick
Recipe

Paprika-Rubbed Chickens with Roasted Garlic

Prep: 15 mins
Total: 1 hr
Serves 10

Directions

  • 1Preheat 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.
  • 2Reduce 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.

Ingredients

  • 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

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