Directions for Chicken
1. Pre-heat your oven to 300 degrees.
2. In a small bowl, combine the smoked paprika, salt, brown sugar, chili powder, pepper, garlic powder, and cumin. Briefly set aside.
3. Remove any giblets and other nasty stuff from the cavity of your chicken, then rinse it thoroughly with cold water, and dry it well with paper towels. Stuff the cavity with the garlic and lemon quarters.
4. Carefully run your fingers underneath the skin on the breasts of your bird. Rub the breasts underneath the skin with 1 tablespoon of olive oil and 1 teaspoon of the spice mixture. (This is less scary and gross than it sounds, I promise.) Rub the remaining olive oil on the chicken’s skin, then season the bird all over with the remaining spice mixture. When you’re finished with the spicing, tie the legs together with chicken twine and place the bird in a cast iron skillet or roasting pan. (Your choice!)
5. Roast your chicken for 3 hours, basting at the 1½ and 2½ hour marks (no need for a baster—just spoon any juices in the pan over the bird), until the meat is very tender and the skin is dark brown. (Don’t panic if the skin is blackened in some spots. That’s a good thing.)
6. Let the chicken rest for 10 minutes before serving. The meat is so tender, you can just pull it from the bones with your fingers, dudes. Booyah.
*If your chicken is closer to 3.5 pounds than 4, it will be done after 2 hours and 45 minutes.
Directions for Potatoes
1. Place the potatoes in a medium saucepan. Add enough water to cover the potatoes by at least 2 inches, and bring to a boil over high heat. Once boiling, reduce the heat slightly so that the water is gently boiling, and cook for about 20 minutes until the potatoes can be easily pierced with the sharp tip of a knife. Drain and let cool for 10 minutes.
2. Meanwhile, pre-heat your oven to 425 degrees. Line a large baking sheet with parchment and briefly set aside.
3. In a small bowl, combine the olive oil, chopped thyme, garlic, and black pepper.
4. Arrange the cooled potatoes on the parchment in rows, leaving about 2 inches between each one. Using a potato smasher or the bottom of a glass, gently smash the potatoes into ½-inch thick pancakes. They will be craggy and jagged, and some may even break apart a little. It’s cool.
5. Spoon a little of the olive oil mixture onto each potato. Carefully lift up the bottom of the potatoes to let a little of the oil get on the undersides. Sprinkle the potatoes with kosher salt. Roast for 20-25 minutes until golden brown and crispy. Serve hot and experience the magic.