Thyme-Roasted Chickens with Potatoes

Name: Thyme-Roasted Chickens with Potatoes
Yield: serves 8
Ingredients: 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

December 22, 2011

This recipe calls for roasting two chickens in the same pan: Serve one bird and half the potatoes as a meal for four, and save the rest for the recipes on the following page. If cooking only one chicken, simply reduce the ingredients by half.

Recipe notes

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