Thyme-roasted Chicken with Potatoes
If you want to add more gluten free, dairy free, fodmap friendly, and whole 30 recipes to your recipe box, Thyme-roasted Chicken with Potatoes might be a recipe you should try. This recipe serves 4 and costs $1.83 per serving. One portion of this dish contains roughly 39g of protein, 34g of fat, and a total of 579 calories. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Head to the store and pick up pepper, salt, olive oil, and a few other things to make it today. 35 people were glad they tried this recipe. A couple people really liked this main course. It is brought to you by Back to the Cutting Board. With a spoonacular score of 69%, this dish is solid. Users who liked this recipe also liked Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes, Maple and Thyme Roasted Chicken Thighs with Sweet Potatoes, and Thyme Roasted Sweet Potatoes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 whole chicken (3 1/2 – 4 lbs.), giblets and livers removed, then rinsed and patted dry
2 tbsp. fresh thyme leaves (or 1/2 tbsp. dried)
1 1/2 tbsp. olive oil, divided
1/2 tsp. pepper, divided
1 1/2 lbs. small red potatoes, halved
2 tsp. course salt, divided
Equipment:
baking sheet
bowl
oven
kitchen twine
kitchen thermometer
aluminum foil
frying pan
Cooking instruction summary:
Preheat the oven to 450 degrees (F).Toss potatoes, 1 tbsp. oil, 1 tsp. salt and 1/4 tsp. pepper on a large rimmed baking sheet.In a small bowl, combine thyme, 1 tsp. salt and 1/4 tsp. pepper.Place the rinsed and dried chicken on a work surface. Starting from the neck end, use your fingertips to gently separate the skin from the flesh of the chicken, including thigh and leg areas.Rub/spread the thyme mixture under the skin. Generously season the cavity of the chicken with additional salt and pepper. Tuck the wings under the breasts. Using kitchen twine (or if you’re like me, thread from your sewing kit), tie the legs together securely.Transfer chicken to the baking sheet and nestle it in the center of the potatoes, breast side up. Rub with remaining 1/2 tbsp. oil and season with more salt and pepper. In my experience, especially if you are roasting two chickens at once, the pan can get a little too full of juices and almost drown the potatoes. I learned a trick from one of Nigella Lawson’s cookbooks that you can put a piece of sandwich bread underneath the chicken and it will help soak up some of the oil and juices, while still leaving enough for you to baste with.Roast, tossing the potatoes occasionally and basting the chicken with pan juices, about an hour or until a thermometer inserted in the thickest part of the thigh reads 165 degrees (F). Loosely cover the whole baking sheet with foil and let rest for 10 minutes before carving.
Step by step:
1. Preheat the oven to 450 degrees (F).Toss potatoes, 1 tbsp. oil, 1 tsp. salt and 1/4 tsp. pepper on a large rimmed baking sheet.In a small bowl, combine thyme, 1 tsp. salt and 1/4 tsp. pepper.
2. Place the rinsed and dried chicken on a work surface. Starting from the neck end, use your fingertips to gently separate the skin from the flesh of the chicken, including thigh and leg areas.Rub/spread the thyme mixture under the skin. Generously season the cavity of the chicken with additional salt and pepper. Tuck the wings under the breasts. Using kitchen twine (or if you’re like me, thread from your sewing kit), tie the legs together securely.
3. Transfer chicken to the baking sheet and nestle it in the center of the potatoes, breast side up. Rub with remaining 1/2 tbsp. oil and season with more salt and pepper. In my experience, especially if you are roasting two chickens at once, the pan can get a little too full of juices and almost drown the potatoes. I learned a trick from one of Nigella Lawson’s cookbooks that you can put a piece of sandwich bread underneath the chicken and it will help soak up some of the oil and juices, while still leaving enough for you to baste with.Roast, tossing the potatoes occasionally and basting the chicken with pan juices, about an hour or until a thermometer inserted in the thickest part of the thigh reads 165 degrees (F). Loosely cover the whole baking sheet with foil and let rest for 10 minutes before carving.
Nutrition Information:
covered percent of daily need
