Paprika-rubbed chicken with roasted garlic recipe
2 tablespoons paprika
1 teaspoon dried oregano
2 whole chickens (1 to 1, 5 kg each)
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 heads garlic, halved horizontally
1. Preheat oven to 230 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 two garlic-head halves into each cavity.
2. Reduce oven temperature to 200 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 the sheet. Roast for 10 minutes. Tent chickens loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 74 degrees, about 30 minutes more. Uncover chickens, and let rest for 10 minutes before serving with roasted garlic.