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roast chicken with meyer lemons and potatoes

Name: Roast Chicken with Meyer Lemons and Potatoes
Ingredients: 1 whole chicken (about 4 pounds), left at room temperature for 30 minutes, giblets reserved for another use; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 Meyer lemons, halved; 2 pounds baby potatoes, halved or quartered if large; 2 tablespoons fresh thyme leaves, plus sprigs for garnish

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Author : Martha Stewart

Ingredients

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1 whole chicken (about 4 pounds), left at room temperature for 30 minutes, giblets reserved for another use2 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper4 Meyer lemons, halved2 pounds baby potatoes, halved or quartered if large2 tablespoons fresh thyme leaves, plus sprigs for garnish

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Instructions

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Step 1

Preheat oven to 450 degrees. Arrange chicken on a rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. Tie legs with twine and transfer to middle rack. Roast, turning once, until golden brown and a thermometer inserted in thigh reads 165 degrees, about 50 minutes. Remove and let stand 15 minutes before serving. Pour pan juices into a small container and skim fat.

Step 2

While chicken roasts, toss lemons and potatoes with remaining oil and thyme in a medium bowl and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to lower rack. Roast, flipping occasionally, until tender and golden brown, about 40 minutes. Serve with chicken and pan juices.