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Thyme-Roasted Chicken with Potatoes




Source of Recipe


marthastewart.com


Recipe Introduction


Serves 8; Prep time: 20 minutes; Total time: 1 hour 30 minutes
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.



List of Ingredients




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


Recipe



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.

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

Per serving: 374 calories; 22 grams fat; 40.9 grams protein; 0.4 gram carbohydrates; 0.2 gram fiber