This was an easy way to prepare a delicious chicken, though albeit the breast was tender and picked up some of the smokey flavor...the thighs were still superior. Next time, it won't be a whole roasted chicken, just four trimmed chicken thighs.
1 tbsp smoked paprika
0.5 tbsp hot paprika
4 cloves garlic
2 tbsp olive oil
1 tbsp kosher salt
6 red potatoes
4 lb chicken
3 sprigs rosemary
Wash and dry the chicken. Trim off any extra fat. Grate the garlic into a paste and mix with 1 tbps olive oil, paprikas and the salt. Rub onto the exterior of the chicken. Stuff the rosemary inside and allow to rest overnight on a plate in the fridge, uncovered.
Remove chicken from fridge and allow to equilibrate to room temperature over an hour. Wash the potatoes and cut them into thick wedges (I cut them into six pieces each) lengthwise. Toss the potatoes with olive oil, salt and some black pepper.
Spread out the potatoes onto a deep roasting pan. Preheat oven to 500F. Set the chicken on top of the potatoes and roast for 30 minutes.
Lower heat to 425F and turn potatoes. Return chicken to oven for another 25 minutes, until inside registers 165F. Allow to rest for 15 minutes. Serve.