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Roast Chicken and Potatoes With Pimeton

Pimeton is Spanish smoked paprika; it's the key ingredient to make these whole wood-fired roasted chickens burst with savory flavor. Be sure to space the birds out so the skin can get smoky and crisp.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time70 mins
  • Serves8
  • Recommended HardwoodPecan


Whole Chickens2 each 3 1/2 - 4 lbs
Garlic, finely minced or grated6 cloves
Kosher Salt2 Tbsp., plus more for the potatoes
Spanish Pimentn (smoked paprika)3 Tbsp., plus more for dusting
EVOO (Extra Virgin Olive Oil)6 Tbsp., divided use
Fresh Thyme or Rosemary2 bunches
Yukon Gold Potatoes or large Fingerling Potatoes, scrubbed3 lbs.
Black Pepper, freshly groundas needed
Lemons, halved2
Flat-leaf Parsley, chopped1/2 cup


Remove giblets, if any, and rinse the chickens, inside and out, under cold running water. Remove any excess gobs of fat near the main cavities. Dry thoroughly with paper towels. Tie the legs together with butcher's string and tuck the wings behind the backs.

Make the spice paste: In a small bowl, combine the garlic, salt, and pimentn and blend well. Stir in 3 tablespoons of olive oil. Smear the mixture all over the outside of the chickens. Tuck one bunch of thyme inside the main cavity of each bird. Place on a rimmed baking sheet and refrigerate, uncovered, for at least 6 hours or overnight.

Place the potatoes in a large bowl and season with salt and pepper. Drizzle with the remaining 3 tablespoons of oil and toss to coat. Spread the potatoes in a large roasting pan or on a large rimmed baking sheet.

Arrange the chickens side by side on top of the potatoes. Squeeze the lemons over the chickens and add the rinds to the potatoes.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400-450F and preheat, lid closed, for 10 to 15 minutes.

Roast the chickens, potatoes, and lemons for 30 minutes. Stir the potatoes. Reduce the temperature to 350F and continue to roast until an instant-read meat thermometer inserted into the thickest part of the thighs registers 165F, about 40 minutes more.

Transfer the chickens to a cutting board by inserting the handle of a wooden spoon through the main cavity, exiting the neck. This way, you can lift the ends of the spoon and do not need to maneuver the hot poultry with your hands. Let rest for 10 minutes.

Keep the potatoes warm. Arrange the potatoes and lemons on a large platter. Dust lightly with pimentn and garnish with the parsley. Arrange the chickens on top.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time70 mins
  • Serves8
  • Recommended HardwoodPecan

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