A mix of sweet potatoes, red potatoes and green beans roast together with an herb kissed chicken for a wonderful one pan meal in this Thyme-Roasted Chicken and Potatoes. Post may contain affiliate links.
Thyme Roasted Chicken with Potatoes
My CSA gave me some gorgeous new potatoes last week and at the same time, the grocery store had whole chickens on sale. Fate? The cosmic universe telling me what to make? Serendipity?
As is the case with a lot of veggies that you might get from your CSA, there is not a lot of it. You might get a handful of this, a handful of that. On the other hand, sometimes you get bags and bags of something. That's what makes belonging to a CSA such fun! In this case I had some new potatoes, some sweet potatoes, and some lovely thin crisp green beans.
I've roasted countless chickens and countless potatoes, but I always do a quick search to refresh myself on times and to get any ideas that I haven't tried yet. But roasting is one of those things that I want to keep simple. I don't want to get too complicated, the beauty of roasting is that it is so simple.
I found Thyme-Roasted Chicken with Potatoes in Everyday Food: Fresh Flavor Fast.
It was exactly what I was looking for. I followed it pretty much as written, with the following changes: I added sweet potatoes (just cut them a little smaller than the new potatoes) and added the green beans during the last 10-15 minutes of roasting. Also, the recipe calls for using two chickens, giving you another chicken to use for other recipes later. While, I loved this idea, I didn't really need the extra chicken meat.
If you don't feel like roasting a whole chicken, this Chicken, Sweet Potatoes and Olive Tapenade is delicious!
Thyme-Roasted Chicken with Potatoes
- 3 pounds small red potatoes halved
- 3 tablespoons olive oil
- Coarse salt and freshly ground pepper
- ¼ cup fresh thyme leaves
- 1 whole chicken
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 ½ teaspoons salt, and ¼ teaspoon pepper.
- In a small bowl, combine thyme leaves with ¼ teaspoon pepper and 2 teaspoons salt; set aside.
- Working from neck end of chicken, use your fingers to gently separate skin from flesh, including thigh and leg areas. Distribute thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape. (I didn't tie the legs together).
- Nestle chicken, breast side up, among potatoes; rub chicken with remaining tablespoon oil, and season each with salt and pepper.
- Roast, tossing potatoes occasionally and brushing chicken with pan juices (I didn't brush with juices or toss the potatoes - I pretty much just let it roast unattended), until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees. about 1 hour.
- Let chicken rest in a warm spot 10 minutes before serving.