THYME-ROASTED CHICKENS WITH POTATOES

Thyme-Roasted Chickens with Potatoes image

Yield serves 8

Number Of Ingredients 5

Previous Next

3 pounds new red potatoes, halved
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1/4 cup fresh thyme leaves (or 1 tablespoon dried)
2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry

Steps:

Preheat oven to 450°F. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Combine thyme, 2 teaspoons salt, and 1/4 teaspoon pepper; toss to blend. Remove giblets and livers from chicken cavities. Working from neck end of chickens, gently separate skin from flesh with your fingertips, including thigh and leg areas. Rub thyme mixture under skin of each chicken, dividing evenly; season cavities generously with additional salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. (This helps the chickens cook evenly and preserves their shape.)
Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, dividing evenly, and season each with salt and pepper.
Roast, tossing potatoes occasionally and basting chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165°F, about 1 hour.
Let chickens rest in a warm spot 10 minutes before carving and serving with the potatoes.
Storing Leftovers
If saving extra chicken and potatoes for later, let them cool completely, then refrigerate, covered tightly, up to 3 days.