Smoky Spanish Roast Chicken

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2 tablespoons smoked Spanish paprika

1 tablespoon cornstarch

Kosher salt

2 teaspoons ground cumin

2 teaspoons ground coriander

1/4 teaspoon cayenne pepper

2 3- to 4-pound chickens, giblets removed

4 heads garlic (2 halved crosswise; 2 crushed and cloves separated) 

4 heads garlic (2 halved crosswise; 2 crushed and cloves separated)

1 baguette, cut into 1/2-inch-thick slices

3 tablespoons extra-virgin olive oil