Roast Chicken with Paprika and Herb-Roasted Smashed Potatoes

This is such an easy chicken and potato recipe to make. Everyone loves it. 2 ingredients. You just need to prep this the night before. Cook the potatoes first, then just add the marinating chicken on top and in about 1.5 hours you will have a great meal! Just add a side salad.

INGREDIENTS: 

  • 1 whole chicken, back bone removed (I get the butcher to do this!)
  • 1 tablespoon coarse kosher salt
  • 1 1/2 teaspoons paprika (smoked or regular)
  • 1 1/2 pounds baby potatoes
  • 2 tablespoons + 1 teaspoons olive oil

Directions:

  1. The day before or morning of, I mix the kosher salt with the paprika.
  2. I then wash the chicken and pat it dry. After, I rub the paprika and salt mixture over the chicken and let it marinate in the fridge.
  3. In a separate bowl, toss the baby potatoes (I usually buy the small bagged ones) with the remaining 1 teaspoon of olive oil, and a pinch of salt,black pepper and paprika.
  4. When cooking is ready, preheat the oven at 400°F.
  5. I bake the potatoes for 10-15 minutes on the prepared baking sheet, and once done give the potatoes a toss.
  6. I place the chicken on the potatoes and allow that to cook for 50-55 minutes.
  7. Let the chicken rest for 5-10 minutes before carving. Serve with the crispy, golden-brown potatoes.