Start this early in the day or the night before. Chilling the chicken uncovered for several hours makes the skin crispy when roasted. Ingredients 2 (5-pound) roasting chickens 8 large sprigs fresh thyme plus 1 tablespoon chopped fres 2 tablespoons coarse kosher salt 2 1/2 teaspoons hot smoked Spanish paprika (see Note), divided 1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter) 2 tablespoons plus 2 teaspoons olive oil

Instructions
Butterfly the chicken. Butterflying -- the process of removing the backbone and flattening the chicken -- speeds up cooking time, helps ensure that all the skin gets crispy, and makes carving a snap. It takes just a minute, and a sharp pair of kitchen shears makes the job easy. 1. Position the bird breast side down. Starting at the cavity, cut straight back, keeping just to the right of the backbone. 2. When you've reached the end, cut along the left side of the backbone and remove it. 3. Turn the chicken skin side up and spread it open. Flatten it with the heels of both hands, pressing on the breastbone and ribs. 4. Save the backbone in the freezer for your next pot of chicken stock.

Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.

Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.

Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.

Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.

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Yields: 4 Servings
     Bon Appetit magazine, February 2007, page 83

notes:  * Sometimes called hot Pimentón de La Vera; available at some supermarkets and at tienda.com.
* I love a whole roast chicken and this one was no exception. I think butterflying it made it cook faster so I will definately try that again. Mine exuded a lot of juice with out much fat in it so I tossed half of the juice with the potatoes when I gave them a light smash and served the rest over the chicken. since it isn't the healthiest I only roast 2 or 3 whole chickens a year but if I'm doing it I am definatly going to eat the skin. I love crispy chicken skin. That is the best part.

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