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Thyme-Roasted Chicken with Potatoes

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Thyme-Roasted Chicken with Potatoes

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.

Prep: 20 minutes
Total: 1 hour 30 minutes

Ingredients

Serves 8

  • 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

  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  2. Prepare and season chickens
  3. Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
  4. 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 degrees. about 1 hour.
  5. Let chickens rest in a warm spot 10 minutes before serving.
From Everyday Food, May 2004

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