• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Sweet, smoky paprika meets the mellow richness of roasted garlic in these perfectly spiced birds. Roasting the chickens at a lower temperature than most achieves a crisp skin without burning the paprika.

• 2 tablespoons paprika
• 1 teaspoon dried oregano
• Coarse salt
• 2 whole chickens (3 to 3 1/2 pounds each)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 8 heads garlic, halved horizontally

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