Thyme-Roasted Chicken

From Everyday Food
Serves 8 | Prep time: 20 minutes | Total time: 1 hour 30 minutes

Ingredients

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.

1. 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.
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° , about 1 hour.

Let chickens rest in a warm spot 10 minutes before serving.