Paprika Chicken With Roasted Garlic

Roasting the chicken at these temperatures allows the skin to become crispier without burning the paprika mixture.

• 2 tbsp. paprika
• 1 tsp. dried oregano
• coarse salt
• 2 whole chickens (3 lbs. each approx.)
• 1/4 cup plus 2 tbsp. olive oil
• 7  heads of garlic, cut in half horizontally

Preheat oven to 400 degrees. In a small bowl mix together the paprika, oregano and 1 tbsp. salt. Place the chickens on a rimmed baking sheet and tuck the wings under. Tie with kitchen twine.

Pat the chickens dry with a paper towel and then rub the skin on each bird with a tablespoon of oil, then the paprika mixture. (wear gloves or you will have red hands). Stuff 2 garlic pieces in each cavity.

Reduce the temperature to 375 degrees. Roast the chickens for 30 minutes then baste with the pan juices. Place the garlic prices around the chickens and drizzle with olive oil. Turn the garlic, cut side down and roast for 20-25 minutes.

Tent the chickens loosely with tin foil and roast  until the juices run clear and a thermometer reaches 165 degrees in the thickest part of the leg. (probably another half hour). Uncover the chickens and let rest for 10 minutes.

Slice and serve with the roasted garlic. Perhaps a crisp salad as well as corn on the cob would make the perfect dinner.