Step 1

Remove the chicken giblets and pat the chicken dry with paper towels. Cut the chicken in half. Set aside.

Step 2

Wash, scrub, dry and cut the baby potatoes in half. Set aside.

Step 3

In a small bowl, mix the lemon juice, garlic, peppercorn, salt, thyme, paprika, kosher salt, and oil.

Step 4

Rub the seasoning all over the chicken and marinate for 30 minutes in the fridge.

Step 5

Preheat the oven to 500°F.

Step 6

Place the chicken, breast side up in an oven-safe skillet or baking pan then put it on the low rack in the oven. Cook for 10 minutes, basting the chicken once with the drippings. Continue cooking for 5 minutes.

Step 7

Remove the pan from the oven, add halved potatoes onto the bottom of the chicken. Brush the chicken and halved potatoes with some dripping juice. Transfer the pan back to the oven.

Step 8

Reduce the temperature to 425°F and continue cooking for about 20-25 minutes or until a thermometer inserted into the thigh registers 165°F. Let the chicken rest for 10 minutes before carving and serving.

Step 9

Test the potatoes to make sure they are done. If not, transfer the chicken to a cutting board and return the potatoes into the oven until cooked through.