Thyme-Roasted Chicken


Prep time: 20 Minutes

Total time: 1 Hour, 30 Minutes

Yield: Serves 8



  • 3 lbs. small red potatoes halved
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/4 cup fresh thyme leaves
  • 2 whole chickens (3-½ to 4 pounds each) rinsed and patted dry


  1. 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.
  2. 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.
  3. Prepare and season chickens.
  4. Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
  5. 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.
  6. Let chickens rest in a warm spot 10 minutes before serving.

Nutrition Info

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