From Everyday Food
Serves 8 | Prep time: 20 minutes | Total time: 1 hour 30 minutes
3 pounds small red potatoes, halved
3 tablespoons olive oil
Coarse salt and ground pepper
¼ cup fresh thyme leaves
2 whole chickens (3-½ to 4 pounds each), rinsed and patted dry
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.
- 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.