Roasted Chicken with Tiny Potatoes

Super easy, super pretty, super yummy!!


  • One 3-to-3 1/2 pound cut up chicken
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds tiny potatoes
  • 2 tablespoons olive oil, for potatoes
  • 1 lemon, to finish
  • 1 tablespoon minced fresh thyme leaves, to finish

Preparation Instructions:

  • Preheat oven to 450 degrees.
  • Rinse chicken pieces. Pat dry with paper towel. Place chicken in a roasting pan.
  • Generously season the chicken with salt and pepper.
  • Nestle the potatoes around the chicken, and drizzle them lightly with olive oil. Sprinkle salt and pepper over the potatoes.
  • Roast the chicken for 30 to 45 minutes, or until a thermometer inserted into a thigh registers 165 degrees. Toss the potatoes after 20 minutes so they cook evenly. When the chicken is cooked, squeeze a lemon over the entire dish and sprinkle with fresh thyme.

*Adapted from The Smitten Kitchen Cookbook, 2012


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