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Thyme-roasted Chicken with Potatoes

Dinner | Servings: 4 servings
Prep time: 20 min | Cook time: 1 hour | Total time: 1 hour 30 min

Ingredients

1 1/2 lbs. small red potatoes, halved
1 1/2 tbsp. olive oil, divided
2 tsp. course salt, divided
1/2 tsp. pepper, divided
2 tbsp. fresh thyme leaves (or 1/2 tbsp. dried)
1 whole chicken (3 1/2 – 4 lbs.), giblets and livers removed, then rinsed and patted dry

Process

Preheat the oven to 450 degrees (F).
Toss potatoes, 1 tbsp. oil, 1 tsp. salt and 1/4 tsp. pepper on a large rimmed baking sheet.
In a small bowl, combine thyme, 1 tsp. salt and 1/4 tsp. pepper.
Place the rinsed and dried chicken on a work surface. Starting from the neck end, use your fingertips to gently separate the skin from the flesh of the chicken, including thigh and leg areas.
Rub/spread the thyme mixture under the skin. Generously season the cavity of the chicken with additional salt and pepper. Tuck the wings under the breasts. Using kitchen twine (or if you’re like me, thread from your sewing kit), tie the legs together securely.
Transfer chicken to the baking sheet and nestle it in the center of the potatoes, breast side up. Rub with remaining 1/2 tbsp. oil and season with more salt and pepper. In my experience, especially if you are roasting two chickens at once, the pan can get a little too full of juices and almost drown the potatoes. I learned a trick from one of Nigella Lawson’s cookbooks that you can put a piece of sandwich bread underneath the chicken and it will help soak up some of the oil and juices, while still leaving enough for you to baste with.
Roast, tossing the potatoes occasionally and basting the chicken with pan juices, about an hour or until a thermometer inserted in the thickest part of the thigh reads 165 degrees (F). Loosely cover the whole baking sheet with foil and let rest for 10 minutes before carving.

Nutrition info:

Serving size: 1/4 of the chicken and 1/4 of the potatoes
Calories: 374
Fat: 22g
Carbohydrates: .4g
Fiber: .2g
Protein: 40.9g