Categories: Chicken
Ingredients
- 2 tbsp smoked Spanish paprika
- 1 tbsp cornstarch
- Kosher salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp cayenne powder
- 2- 3 or 4 lbs chickens, giblets removed
- 4 heads garlic (2 halved crosswise, 2 crushed and cloves separated)
- 1 baguette, cut into 1/2-inch-thick slices
- 3 tbsp olive oil
Directions
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Whisk the paprika, cornstarch, 1 tbsp salt, cumin, coriander and cayenne in a small bowl. Pat the chickens very dry with paper towels. Season inside the cavities with some of the spice mixture and rub the rest all over the skin. Refrigerate, uncovered, 15-30 minutes to dry out the skin.
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About 30 minutes before roasting, bring the chickens to room temp. Preheat the oven to 450. Stuff the halved garlic heads into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Toss the baguette slices and garlic cloves with the olive oil in a large roasting pan; season with salt and arrange in a single layer. Arrange the chickens breast-side up on top of the baguette slices; leave a bit of space between the chickens.
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Roast until the breasts and tops of the legs start browning, about 30 minutes. Rotate the pan and reduce the oven temp to 350. Continue roasting until the skin is crisp and chicken reaches 165, 35-50 more minutes.
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Remove the chickens from the oven; let rest 15 minutes. in the pan. Remove the twine and carve the chickens; serve with the roasted garlic and baguette.