Recipes Ingredients Meat & Poultry Chicken Thyme-Roasted Chicken with Potatoes 4.0 (1) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr 30 mins Servings: 8 Making an extra chicken allows you to serve one tonight, and use the other for sandwiches, soups, and salads. Ingredients 3 pounds small red potatoes, halved 3 tablespoons olive oil Coarse salt and freshly ground pepper ¼ cup fresh thyme leaves 2 whole chickens (3 ½ to 4 pounds each), rinsed and patted dry Directions 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. To make the seasoning: in a small bowl, combine thyme leaves with 1/4 teaspoon pepper and 2 teaspoons salt; set aside. Working from neck end of chickens, use your fingers to gently separate skin from flesh, including thigh and leg areas. Distribute thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape. 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 degrees. about 1 hour. Let chickens rest in a warm spot 10 minutes before serving. Cook's Notes 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. Rate it Print