Thyme-Roasted Chicken with Potatoes
- Serves 8
- Prep time: 20 minutes
- Total time: 1 hour 30 minutes
Line a cutting board with wax paper before working with raw poultry. You can toss out the paper when you’re done and won’t have to disinfect the board.
Ingredients
- 3 pounds small red potatoes, halved
- 3 tablespoons olive oil
- coarse salt and ground pepper
- 1/4 cup fresh thyme leaves
- 2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry
Directions
- Preheat oven to 450°. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- Prepare and season chickens.
- Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
- Roast, tossing potatoes occasionally and brushing chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165°, about 1 hour.
- Let chickens rest in a warm spot 10 minutes before serving.
Source: Everyday Food - Issue 12, May 2004, Page 54.