Andalucían Roast Chicken

Ingredients

For the spice paste and chicken:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter, softened
• 3 garlic cloves, very finely minced
• Juice and finely grated zest of one lemon or 1/2 orange
• 1 1/2 tablespoons fresh thyme, plus extra sprigs for garnish
• 2 teaspoons pimentón
• Salt and freshly ground black pepper
• One 4-pound roaster chicken

For the potatoes:

• 10 small to medium Yukon Gold potatoes, unpeeled
• 2 tablespoons extra virgin olive oil, or more as needed
• 2 teaspoons pimentón
• Salt and freshly ground black pepper

Directions

Step 1

Make the paste: In a small bowl, combine the olive oil, butter, garlic, lemon juice and zest, thyme, and pimentón. Season to taste with salt and pepper.

Step 2

Remove any giblets or extra fat from the chicken’s main cavity. Discard or save for stock. Place the chicken on a rack in a large shallow roasting pan. Rub the spice paste over the outside of the chicken, gently easing any extra paste under the skin and directly on the chicken breasts and thighs.

Step 3

Place the chicken on the middle rack of the oven. Roast for 30 minutes.

Step 4

In the meantime, place the potatoes in a medium bowl. Toss with the olive oil and pimentón. Season to taste with salt and pepper. Arrange the potatoes around the chicken. Lower the oven heat to 350°F. Continue to roast the chicken and potatoes for 50 to 60 minutes more, or until the potatoes are tender (test them with the tip of a paring knife) and the chicken is golden brown and cooked through. (The temperature in the thickest part of the thigh should read 170°F on an instant-read meat thermometer.) Let the chicken rest for 10 minutes before carving and serving with the potatoes. Garnish with sprigs of fresh thyme.