Thyme Garlic Butter Roast Chicken and Potatoes

A garlic thyme butter rub under the skin gives the best crispy, juicy chicken.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 523kcal

Preheat oven to 400°f degrees. In a large cast iron skillet, toss the potatoes with 2 tablespoons oil, and sprinkle with salt and pepper.
In a small bowl, combine the softened butter with the minced garlic, thyme leaves, and a pinch of salt and pepper.
Use your fingers to gently separate skin from flesh of the chicken, including thigh and leg areas. Work the thyme butter under skin of the breast and thighs. Tuck wings under breasts. Using kitchen twine, tie 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.

You can double the amount of the garlic thyme butter, for an even richer, juicier chicken!