Thyme-Roasted Chicken

Ingredients

• 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

Instructions

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