chicken royale

Why choose between paprika-rubbed chicken and crispy chicken when you can create an epic mash-up and have both?

Preheat the oven to 450 degrees Fahrenheit and start with a chicken... pat that bird dry!

ready for dressing

Mix 2 tablespoons paprika, 1 teaspoon dried oregano, 1 teaspoon cornstarch, and salt and pepper to taste (add a little more salt than you like - the chicken needs it.) Peel a handful of garlic cloves...

prepare the rub...

... and smash garlic!

smashy smashy

Stuff the chicken cavity with half the smashed garlic and whatever else you feel like... I had an extra rasher of cooked bacon lying around.

reverse chicken cordon bleu... sort of

Rub the chicken with a little extra-virgin olive oil...

Don't forget the back!

massaging the chicken

Then add the paprika-cornstarch rub on both sides. Be sure to get the bits of skin on the inside of the legs and wings.

this gets messy, rub on.

Being the accidental genius I am, I cooked the chicken breast-side down. This turned out to be unexpectedly great because once I figured out how to carve the upside-down chicken (just flip it over) I found that the breast meat was juicy! Hurray for accidents!

Reduce the heat to 400 degrees Fahrenheit just before putting the bird in the oven.

ready to roast

Cook for thirty minutes. While the chicken roasts, slice some potatoes to no thicker than 1/4 inch. Add the potatoes and the rest of the smashed garlic to the pan...

bed of potatoes... dreamy

... baste the chicken and potatoes with a little olive oil and leftover paprika mix...

fancy silicone brush from the $1.50 store!

Roast for thirty more minutes (or until the juices run clear, you know the drill.)

Then enjoy! Dig into the crispy cracking of the skin and smell that garlicky-smoky goodness! Oh yes, this is a dish to impress!

my uber-chicken